Good Sunday morning to each and everyone one of you. I have just finished a yummy breakfast of Blueberry pancakes. If you are ever looking for a good recipe try my old trusty Laura Secord published and used in this household almost weekly since 1966. Passed down mother to daughter. 
From Laura to me to you a tidbit of background info on the lovely pancake: "Naturally enough, considering their convenience for pioneer cooks, pancakes in English speaking Canada adapted to any meal, and became bigger and better than ever to cope with hearty appetites. Familiarly called flapjacks, or hearth cakes, pancakes are now frequently served for breakfast" I LOVE pancakes. Always have and am 100% certain I always will. I suggest you follow this recipe as close as possible. Unlike in cooking, pancakes I feel have a pretty exact science. This way you will ensure a fluffy, light, tasty golden brown gem at the breakfast table.
Preheat Cast Iron Pan or Heavy Frypan on low and let it heat up slowly as you make the batter.
Sift together (If you don't have a sifter just put all ingredients into a small strainer and sift) Sifting will separate the fine particles of the dry ingredients and add air into your batter.
1/2 Cup All Purpose Flour
3 Tsp baking Powder
1tsp Salt
1 tbsp Granulated Sugar
then in a separate bowl beat:
1 Egg
1 3/4 Cups Milk
2 tbsp Melted Butter
Stir dry in dry ingredients, beating until almost smooth. place 1tsp of butter in preheated pan and then place 1/4 cup batter for each pancake. Flip the pancakes when bubbles have begun to break on their surface. Do not turn up the heat on your stove as your pancake will surely burn. Give the cooking pancake just a wee bit of patience and it will cook to perfection for you. Serve hot, with butter, maple syrup or whatever your heart desires!!
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