SUNDAY MORNINGS at MY HOUSE -- blueberry pancakes

                                  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.