1/2 c. flour
1/2 c. milk
1/4 tsp. salt
2 eggs
1 c. blueberries, thoroughly drained
4 tbsp. butter
1 lemon
Powdered sugar

Preheat oven to 450 degrees. Blend together flour, milk, salt and eggs. Fold in blueberries. Melt butter in a heavy square casserole or black iron skillet. Pour batter into sizzling butter.

Bake 15 minutes. Remove from heat and squeeze lemon juice over the pancake. Sprinkle liberally with powdered sugar. Serve right from the casserole. Recipe doubles nicely.