Still. If you happen to have blueberries on hand, and you feel like making pancakes and you also have some bacon to fry, some real maple syrup, and some chocolate-flavored specialty coffee, by all means crack open your favorite go-to cookbook and make breakfast. It's Mother's D-- I mean, it's all so tasty.
Blueberry pancakes (adapted from Marion Cunningham's Fannie Farmer Cookbook, 1986)
1 cup milk
2 Tbsp melted butter
1 cup flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1/2 cup fresh blueberries
Beat the milk, butter, and egg in a small bowl (or use a 4 cup Pyrex measuring cup, so you can pour the batter from there if you like big pancakes). Mix the flour, baking powder, sugar, and salt in a separate small bowl, and add all at once to the milk mixture. Stir to blend, and fold in the blueberries.
Lightly grease a heavy frying pan, and pour on spoonfuls of the batter when the pan is hot. Bake (strangely enough, pancakes really do bake on the stovetop) until little bubbles show through the batter, then turn and bake the other side.