Recipe from Macey's

Blueberry Pancakes
Servings: Makes about 24 pancakes.

Ingredients
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
2 cups milk
1/3 cup butter, melted
1 cup blueberries, fresh or frozen
Vegetable oil for griddle

Directions
Sift flour, baking powder, salt and sugar into a medium bowl. In a large bowl, beat together eggs, milk and melted butter. Add dry ingredients all at once to wet ingredients and beat to a smooth batter. Carefully fold in blueberries. Heat pancake griddle or a frying pan until it is moderately hot, about 300° to 325°, and add oil to coat. Pour 1/4 cup batter for each pancake onto the heated griddle. Leave sufficient space for the batter to spread. Bake until the top of the pancake is full of bubbles and the bottom is golden. Turn pancakes over and continue cooking until the bottom is golden brown. Serve with butter and syrup.