In a small bowl, toss blueberries with 2 tablespoons of the sugar; let stand a few minutes.

In a medium bowl, sift together flour, baking powder, salt and remaining sugar. In a small bowl, whisk together egg, milk and melted butter until well blended. Pour milk mixture into flour mixture and stir just enough to moisten dry ingredients. Do not over mix. Add additional milk if a thinner batter is desired. Gently fold sweetened blueberries into batter.

Heat a heavy-bottomed skillet or seasoned griddle over medium heat, or if using an electric griddle, heat to 375 degrees F. Test skillet by sprinkling a few drops of water on it. When water forms beads and dances over skillet surface, it''s hot enough. Lightly grease skillet with bacon grease, vegetable oil, or butter.

Ladle or pour batter onto hot skillet, using about 1/4 to 1/3 cup of batter for each pancake. Cook until top surface is bubbly, slightly dry around edges, and bottoms are browned, about 2 to 3 minutes. Flip and continue cooking until second side has browned, about 1 to 2 minutes longer. Repeat with remaining batter, adding additional fat to skillet as needed. The pancakes are best served immediately but may be kept warm (* see note) in the oven until all batter has been cooked. Serve with butter, warmed pure maple syrup and additional fresh berries.

Makes 4 servings.

* To keep pancakes warm: Spray a large cooling rack with vegetable cooking spray and place on a sheet pan. Place pan and rack in a 200 degree F oven. Place pancakes on rack in a single layer, uncovered, for up to 20 minutes.