Hint
Roll the blueberries in the flour to prevent them all from sinking to the bottom of the batter.

1. Place the flour in a bowl; toss the blueberries in the flour; add the sugar, salt and baking powder; add in the liquid ingredients and stir; do not whisk the mixture;
2. oil a large cast iron skillet or crêpe pan; heat it; off the heat pour in half a ladle of the batter, immediately tilting the pan with your other hand to spread the batter evenly;
3. return to the heat and cook; once the edges begin to colour and you see small bubbles appearing all over the surface, flip the pancake;
4. cook for a few moments on the other side and slide onto a plate. Keep warm until all the pancakes are cooked.