Blueberry Hazelnut Pancakes for 2

1/2 c all-purpose flour
1/4 c ground hazelnut meal
1.5 T sugar
3/4 tsp baking powder
1/2 tsp salt
1 egg
1/2 c milk
2 T melted butter
1/2 c frozen blueberries

Combine the dry ingredients (flour to salt) in a mixing bowl.

Beat together the egg, milk, and melted butter in a separate bowl. Stir into the flour mix just until combined – the batter should be slightly lumpy.

Using a 1/4-cup measure, drop batter onto a hot, lightly greased griddle or skillet. Being careful not to burn yourself, spoon a few frozen berries onto each pancake’s raw side. (Blueberries will thaw out while cooking.) Turn pancakes when bubbles form on the surface and the edges are golden brown.

Serve warm. Feeds 2.

Sources for this recipe include the Joy of Cooking.