I will start out this post by saying that these pancakes did not taste very good. This may have been due to the lack of sugar, or due to a crappy batch of blueberries, or something. But they didn't taste very yummy at all.
However, they were absolutely lovely (as the pictures will show) and they were a lot of fun to make. The baking powder makes the batter turn foamy, which is awesome. It's kind of like a mousse. It made it much easier to work with than usual pancake batter.
But again, they just weren't very good. Maybe if they were made with small wild blueberries, or frozen berries? I don't know. Not at all a make-again.
From the Penzeys catalog
2 cups flour
1/2 tsp salt
2 Tbsp sugar
4 Tbsp baking powder (seems like a lot, but blueberries are heavy)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 cups milk
2 1/2 cups blueberries
Mix together the flour, salt, sugar, baking powder, cinnamon, and nutmeg in a large bowl. Beat the eggs and the milk slightly and add to the dry ingredients. You may adjust the amount of milk depending on how thick or thin you prefer your pancakes. Mix until the batter is smooth. Fold in the blueberries. Heat a greased pan or griddle over medium-high heat. Pour the batter by the 1/4 cup onto the griddle. Flip the pancakes when bubbly, after about 3-4 minutes. Cook the other side for an additional 3-4 minutes.
Yield: 20 pancakes