Blueberry Pancakes!

These are my new favorite breakfast food. I woke up craving them one morning, and I found this recipe online, and it is very good! Tanner loves to eat them, and so do we. They really almost don't need anything else on them, they are so sweet by themselves, I think a big dollop of whipped cream would be perfect on them as well. Enjoy!

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 eggs
1 stick butter or margarine, melted and cooled
Approximately 1 cup whole milk
1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
Vegetable oil or butter, for cooking

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.

Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. (or you can mix the blueberry's into the mix like I do, if you don't mind slightly blue pancakes.) Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer.