We all love a good pancake! So to enjoy the best of those of the blueberry variety, simply…

1. Sift the dry ingredients together in a medium-sized mixing bowl. Set aside.
2. Combine the milk and egg in a small bowl until uniform. Slowly add this mixture into the one from Step 1 until just combined. Do not over-mix.
3. Using the same bowl, stir in the butter and then fold in the blueberries. 
4. Heat a frying pan over low-medium heat. If it’s not non-stick, apply a light layer of oil to the surface. 
5. Pour 1/2 cup batter onto the pan using a spatula/spoon, then cook until bubbles appear on the surface. Once bubbles are apparent, flip and cook until golden brown on both sides. Serve roasty and toasty.

• For fluffier pancakes, let the batter sit for 30-60 minutes before use. 
• For less fluffy pancakes, add more milk! 
• If using frozen blueberries, just make sure that they’re completely thawed prior to use! If they’re still partially frozen, the melted water will affect the moisture content…and so on…and so forth…
• While some of these tips are certainly true, others are note. My biggest “tip” would be to avoid all of these recipes for sincere use. I hope that was made clear with the “Not So Non-Fictional Smoothie,” but there’s still merit in adding this probably.