2 cups (500 ml) flour

2 teaspoons (10 ml) baking powder

1/4 cup (60 ml) sugar

2 eggs

2 cups (500 ml) milk

1 teaspoon (5 ml) vanilla extract

1 1/4 cup (310 ml) fresh blueberries (optional)

1 1/4 cup (310 ml) thawed blueberries (optional)

Butter

In a bowl, combine the flour and baking powder. Add the remaining ingredients, except for the blueberries. Whisk until the mixture is smooth.

If the blueberries are fresh, fold them gently into the batter. If they are thawed, add them to the pan when you cook the pancakes.

In a non-stick skillet, melt a little butter. Pour about 60 ml (1/4 cup) of batter and spread it, stirring the pan to get a pancake of about 15-cm (6-inch) in diameter. Place about 15 ml (1 tablespoon) of thawed blueberries on each pancake, if applicable.

Cook the pancakes for about 2 minutes per side. Pile them up in a warm oven.

At service, drizzle with maple syrup.

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