1 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk (not fat free)
2 eggs, slightly beaten
4 tbsp. melted butter (not oil or butter)
1 c. blueberries, washed, dried & rolled in flour
2/3 c. rolled oats
Butter for frying (optional)

Blend dry ingredients. In a separate bowl, combine buttermilk, eggs and butter. Stir the 2 mixtures, enough to blend; then fold in the blueberries.

Either heat 2 tablespoons butter on griddle or skillet or use nonstick griddle or skillet. Spoon 3 tablespoons batter for each pancake. Cook until the bubbles on top begin to pop, then turn and cook until slightly browned. Serve immediately.