¾ cup milk
1 cup flour
½ teaspoon salt
2 teaspoons baking powder
1 egg
2 tablespoons brown sugar
½ cup blueberries
2 tablespoons butter, melted
1 tablespoon olive oil

Topping:

Maple syrup
Mint leaves
Blueberries

In a bowl, combine milk, melted butter and egg. Add dry ingredients and mix until combined then fold in blueberries.

Heat a large pan or skillet and add olive oil. Spoon mixture onto skillet and spread batter to a round shape.

Cook until surface of pancakes has bubbles, around 1-2 minutes then flip and cook the other side. Repeat until all mixture is used.

Serve warm and top with maple syrup, fresh mint, and blueberries.

In a bowl, combine milk, melted butter and egg. Add dry ingredients and mix until combined then fold in blueberries.

Heat a large pan or skillet and add olive oil. Spoon mixture onto skillet and spread batter to a round shape.

Cook until surface of pancakes has bubbles, around 1-2 minutes then flip and cook the other side. Repeat until all mixture is used.

Serve warm and top with maple syrup, fresh mint, and blueberries.

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