|Source||Farmer Ben Gleason of Gleason Grains|
|Cooking time||30 minutes|
|Total time||30 minutes|
This recipe is great served with local maple syrup.
Preheat griddle or frying pan on medium heat. Mix milk, eggs, and honey until frothy. Add butter and mix. In a seperate bowl, combine flour, baking powder, baking soda, and salt. Gently stir dry ingredients into wet. Fold blueberries in gently. Do not over mix, even though batter may be a bit lumpy and runny.
Melt a teaspoon of butter and spread over pan. Ladle 1/4-1/2 cup of batter for each pancake. Cook the pancakes until bubbles appear on top, flip over, and cook for another 1 or 2 minutes until done. Add more butter to pan as needed.