Sieve the flour, baking powder, sugar and salt into a bowl. Make a well in the middle of the mound of flour and break the eggs into it.
Using a wooden spoon, beat the mixture well, gradually incorporating all the flour from the sides. Add the milk bit by bit, stirring to make a smooth batter.
Change to a whisk to get rid of any little lumps and whisk in the melted butter. Stir in the blueberries.
Heat a little oil in a non-stick frying pan or griddle, then pour it off.
Spoon a little batter into the pan - remember these are American pancakes and not thin crepes and you only need a little batter as these should be small - say about 8cm's round - and 1/2 a cm thick.
Keep the pan over a low to moderate heat to ensure they are cooked through - flip to cook on the reverse.
Serve hot in a stack with a little nob of butter and a good pouring of maple syrup. Crispy shards of smoked bacon are delicious with this too.
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