Blueberry Pancakes

1 1/2 c flour
1/2 t kosher salt
3/4 t baking powder
1/2 t baking soda
1 1/2 T sugar
1 large egg
1 c buttermilk or sour milk
1/2 c milk
1 T melted butter or oil 1 c blueberries

In a large bowl, mix together the dry ingredients.
In a separate bowl beat the egg and blend in the liquid ingredients.
Pour the egg mixture into the dry ingredients just before you are ready to prepare.
Stir gently with a wooden spoon. Batter may be a little lumpy!
Very gently fold in 1 c blueberries. Using a ladle or a 1/3 c.
Drop onto a greased griddle heated to 375.
Sprinkle in a few more blueberries if you like.
Allow the pancakes to become golden on one side, adjust the heat as needed. Bubbles should be starting to break, pancakes should look set around the edges.
Turn to complete cooking on the other side. Never press down with your pancake turner. Serve hot with butter and or maple syrup.
Yield 8-10 pancakes