Whisk together the dry ingredients and add the wet, incorporating fully. Heat skillet with a teaspoon or so of butter over medium flame, until the butter just starts to bubble. Reduce heat slightly, and pour batter in for two large or three small-medium pancakes. Sprinkle blueberries on top and let cook until bubbles form and pop on the surface, a few minutes. Flip pancakes and let cook a couple minutes more.

Serve with gently warmed maple syrup, butter, and fresh blueberries. Eat whatever hour of the day you like.