1 c. fresh, or canned and drained, blueberries
1 well-beaten egg
1 c. milk
1/2 c. melted butter
1 c. plain flour, heaping and unsifted
2 1/2 tsp. baking powder
2 tbsp. sugar
3/4 tsp. salt

Combine egg, milk and butter. Sift dry ingredients and add to egg mixture, beating with rotary beater. Drop on lightly greased griddle, sprinkle about 2 tablespoons berries over each cake. Turn when bubbly and browned.

BLUEBERRY PANCAKE SYRUP:

2 (1 lb.) cans blueberries
1 c. light corn syrup
Dash of salt

Drain 1 can of berries; blend both cans with electric mixer until somewhat smooth. In saucepan, combine berries, syrup and salt. Bring to boil and cook for 7-10 minutes, stirring gently, or until thickened.