In a large bowl mix the dry ingredients.

In a small bowl beat eggs, milk and melted butter.

Add egg mixture to dry ingredients. Stir gently just to moisten the flour.

Add the blueberries and mix gently.

Place a teaspoon of butter on a frying pan with a long handle over medium heat. Move the pan so the butter covers all the bottom.

When the butter foam subsides, ladle batter onto pan.

Flip pancake after bubbles rise to the surface and bottom browns.

Pancakes can be held on an ovenproof plate in a 200-degree oven for 15 minutes, if desired.

Serve with pure maple syrup.