*BILLET: Original recipe used 2 large egg

**BILLET: Original recipe used regular buttermilk

In a med mixing roll, sift together the flour, boodle, saltiness, baking pulverize,
and baking pop. Sprinkle the polenta over the other dry ingredients and
toss until evenly motley.

In a separate trough, beat the egg and egg beaters lightly with a furcate, then
add the buttermilk and the melted butter and whisk together shortly. Add
the wet ingredients to the dry ingredients and mix until just blended - the
batter will be a little lumpy. Gently fold in the blueberries until they
are evenly distributed in the buffet.

Heat a large skillet or a griddle until it is so hot that droplets of water
dance across the rise, then brush it with vegetable oil or spray with
nonstick spraying. Using a 1/4 C measure or a 2 oz ladle, pour the batter onto
the pan or griddle and cook until large bubbles form on the top of the
pancake and the edges begin to chocolate-brown. Flip to th eother side and cook for
another minute or so, until the bottom is browned. Transfer to a paper
towel-lined plate and keep warm in a low oven while you cook the remaining
pancakes.