Melt and cool butter. Add buttermilk to beaten egg and blend in
butter. Fold in sifted dry ingredients and blueberries very gently just
until they are moistened. Lumps will disappear during cooking. Allow
the batter to stand for at least 5 minutes before baking on a buttered
griddle. Serve with warmed maple syrup. Makes about 12 - 14 pancakes.
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