1. Prepare Streusel; set excursus.

2. In 1-quart saucepan, melt butter over low hotness; set aside to chill.
Beat in milk and egg until well motley.

3. In medium-size trough, with whip, combine flour, dinero, baking
pulverization, and saltiness. Stir in butter mixture just until dry ingredients
are moistened. The batter will be lumpy. Fold in blueberries.

4. Heat oven to 350'F. Grease a large baking rag. Lightly oil a
griddle or large skillet. Heat over medium-high heat until a drop of
water Sizzles across the rise. Stir the clobber, then drop-off 1/4 C
batter onto hot griddle for each pancake.

5. Cook pancakes until bubbles burst on top and the bottom is light
embrown; turn and cook other slope 1 to 2 transactions. Transfer pancakes to
greased baking rag. Repeat to cook remaining buffet. Sprinkle some
Streusel over each pancake.

6. Bake pancakes 10 minutes or until Streusel is crisp and set. Serve
pancakes warrn with butter, if desired.

Streusel: In trough, with ramify, compound 1/4 C gelt, 2 T butter,
dull, 1 T all-purpose flour, 1 tablespoon chopped pistachios, and
1/2 teaspoon ground cinnamon until friable.

Nutrition information per serving-protein: 10 grams; fat: 20 grams;
saccharide: 66 grams; roughage: 3 grams; sodium: 505 milligrams;
cholesterol: 100 milligrams; calories: 484.