How to Make
Fluffy Blueberry Pancakes

1. Combine the dry ingredients in a large mixing bowl.  Mix it up and make a well in the center and add the milk, melted butter, vanilla and egg.
2. Whisk the ingredients until smooth (some lumps are fine).  The batter should be thick.  If you think it is too thick you can add more milk.
3.  Delicately fold in the fresh blueberries. (Do not substitute with frozen blueberries unless you are totally desperate).
4. Heat a non-stick pan or griddle over medium-low heat, coated with butter to grease the pan (you can also use margarine or non-stick pan but butter is best). 
5. For small pancakes pour 1/4 cup of batter onto the pan. Smooth out gently into a round shape with the back of the measuring cup. For large pancakes use 1/2 cup measure.
6. If you are confident, get two frying pans going because these cook slowly.
7. When the underside looks golden and bubbles begin to appear on the top, flip with a spatula and cook on the other side until golden.  Do not turn up the heat to speed up the process because they won't be cooked in the middle and you will burn the outside.  Trust me they are worth the wait.
8. Repeat with remaining batter.
9. Serve with butter and maple syrup or honey or sprinkle with icing sugar.