Serving Size : 2 (increase as necessary)
3/4 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon real butter
3/4 cup milk
1/2 cup blueberries, washed and drained
extra margarine for the pan
In a large bowl, sift together the flour, sugar, baking powder, and salt.
Set the bowl aside. Melt the margarine in a small saucepan. Crack the egg
into a medium-size bowl, then add the milk and melted butter. Whisk until everything is well mixed. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together. Put extra butter in the saucepan and heat it on the stove top on medium heat. It is hot enough when the butter starts to bubble. Use a measuring cup or a small ladle to spoon the batter into the pan to make 4 pancakes. Put some blueberries on top of each pancake or inside. Cook your pancakes on medium heat until small bubbles appear on the top. Use a spatula to lift the edge of the pancakes to see whether they’re light brown on the bottom. When they are, flip them over.
Cook for another few minutes until the pancakes are light brown on the other side. Remove your pancakes and put them on plates.