Morning Blueberry Pancakes

These blueberry pancakes are even good using frozen berries.
I like to heat them up in the oven for afew minutes
before serving up a stack, it dries and crisps them up.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup white sugar
1/4 cup light brown sugar
2 large eggs
4 tablespoons butter, melted
Approximately 1/2 cup whole milk
1 cup fresh or thawed and drained frozen blueberries
Vegetable oil or butter, for cooking
Serving suggestion: Honey, maple syrup or additional butter

Directions:
In a large bowl, combine the flour, baking powder, salt, and sugars.
Add the blueberries and mix to combine.
In another bowl, lightly beat the eggs, vanilla, butter and milk,
then whisk them into the flour mixture to make a 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 saute pan over medium heat.
Add a little oil to prevent the pancakes from sticking.
Spoon or pour about 3 tablespoons of the batter
onto the griddle or pan to form a pancake.
Repeat forming only as many pancakes as can fit on
the griddle or pan with 1-inch or so of space around each.
Cook until bubbles form on the pancake surfaces
then flip and continue cooking until the
second sides are golden, about 3 minutes longer.
The pancakes are best served immediately
topped with maple syrup and additional butter
but they may be kept warm in a 200 degree F. oven
until all the batter has been cooked.