For decades, I made apple pancakes for our Sunday breakfast, but in recent months I switched to blueberry pancakes. Below is an example of a typical pancake that looks more liker a crepe than a conventional stack of pancakes seen in restaurants. When the pan's just the right heat and the proper amount of butter is used the pancake develops a lovely mottled pattern.
Oh you asked, "But where are the blueberries?" Right you are! Just flip it over and you'll see the fresh blueberries. They burst open with flavor when you cut into the pancake that is always topped off with pure maple syrup. Yum Yum!