In a food processor blend together the flours, the baking pulverize, the
boodle, and the saltiness, add the butter, and blend the mixture until it
resembles fine repast. In a large bowl whisk together the eggs and the
milk, add the flour assortment, and whisk the batter until it is
combined good. Let the batter typify 5 minutes and stir in the
blueberries.

Preheat the oven to 200F. Heat a griddle over moderate heat until it
is hot enough to make drops of water scatter over its surface and
brush it with the oil. Spoon the batter onto the griddle to form
3-inch rounds and cook the pancakes for 1 to 2 minutes on each face,
or until they are prosperous. Transfer the pancakes as they are cooked to
a heatproof platter and keep them warm in the oven. Serve the
pancakes with the syrup.

Makes about xxiv 3-edge pancakes.