For 12 pancakes – Preparation time: 10 minutes – Cooking time: 2 min / pancake – Rest time: 45 min
In the blender bowl, place the flour, sugar, salt with baking. Give some impulses to blend these ingredients.
Then add complete eggs, the cooled melted butter and milk. Mix until the mixture is smooth.
On a cutting board, wash and cut the blueberries into 2 or 4. Add them to the mixture.
Let the dough rest at room temperature for about 45 min.
Then heat a lightly buttered pan. Using a large spoon, pour the dough into a pancake about 12 cm in diameter.
Cook over medium heat for about 1 minute and then return with a spatula.
You can keep the dough in an airtight jar in the refrigerator for 2-3 days.
Sprinkle with icing sugar pancake.
For more indulgence, add whipped cloud. You can replace the blueberries with small cubes of mango.