BLUEBERRY GRIDDLECAKES adapted from the 1942 Woman's Home Companion Cookbook
• 1/4 cup sugar, divided • 1 cup fresh blueberries • 1 1/2 cups flour • 3 1/2 teaspoons baking powder • 3/4 teaspoon salt • 1 large egg, beaten • 1 cup milk, plus more if needed to thin batter • 3 tablespoons unsalted butter, melted and cooled slightly • additional butter for the pan or griddle 1. Add 2 tablespoons of the sugar to the blueberries; let stand a few minutes. 2. Sift flour; measure; add baking powder, salt and remaining sugar; sift again. 3. Combine egg, milk and melted butter. Pour into the flour mixture and stir just enough to moisten the dry ingredients. Do not beat. Add additional milk if a thinner batter is desired. Gently fold the sweetened blueberries into the batter. 4. Melt butter onto a griddle or into a cast iron pan. Turn pancakes when they look slightly dry around the edges. Serve with butter, pure maple syrup and additional fresh berries.