Blueberry Pancakes from a Sunday in Saida

Whisk together flour, baking powder, salt, and sugar in a large bowl.

In a medium bowl, lightly beat the eggs, then whisk them into the flour mixture until just combined.

Combine the melted butter and milk in the same medium bowl, then gradually whisk this into the batter until smooth.

The batter should flow like thick cream. If it's too thick, add milk a tablespoon at a time until you get the right consistency.

Heat a well-seasoned griddle or heavy skillet over medium heat. If your pan tends to stick, give it a light spray.

Pour about 3 tablespoons of batter per pancake onto the griddle, leaving space between each one. Immediately drop 7 to 8 blueberries onto each pancake. (The berries will sink slightly into the batter as it cooks)

Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook until golden on the second side, another 2 to 3 minutes.

Serve immediately with maple syrup and butter, or keep warm in a 200°F oven while you finish the batch.