Brown Butter Griddlecakes With Wild Blueberries

• 2 cups all purpose flour
• 1/4 cup unbleached cane sugar
• 1 teaspoon fine sea salt
• 1-1/2 tablespoons baking powder
• 1 large cage-free egg
• 2 cups whole organic milk
• 2 tablespoons unsalted butter (plus more for the griddle)
• a few handfuls of wild, local blueberries (fresh or frozen)

1. Heat a small light colored fry pan over medium-high heat. Once pan is hot add 2 tablespoons butter and cook until milk solids turn light brown and the butter has a nutty aroma. Remove from heat and set aside to cool.
2. Mix the dry ingredients well with a fork and set aside. Beat egg and add milk, vanilla, butter and mix until combined. Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. Do not over-mix... batter should be thick and lumpy.
3. Keep prepared pancakes on a wire rack over a cookie sheet in a low oven while you're making the preceding batches. This helps them stay fluffy and warm. Serve with warm maple syrup or your favorite topping.

flour, cane sugar, salt, baking powder, egg, milk, unsalted butter, wild

Taken from food52.com/recipes/16996-brown-butter-griddlecakes-with-wild-blueberries (may not work)