Blueberry Pancakes

1) Heat a griddle to 350 degrees F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. When it is hot enough, a drop of water will skitter across the surface evaporating immediately. 2) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a standing or hand mixer. Stir in the melted butter or oil. 3) Add the flour, sugar, baking powder and salt stirring just to combine. A few lumps are ok. Set the batter aside to rest for a couple of minutes; it will thicken a bit as it stands. 4) Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here or just a 1'4 cup. Sprinkle about 1 Tbsp berries on top of each pancake. 5) Cook the pancakes until they are golden brown on the bottom, about 2 minutes. Flip them over and cook til the other side is golden, about 2 to. 2 1/2 minutes. (Don't flip them back and forth or they may be tough). 6) Serve the pancakes immediately; or transfer to a platter and keep them warm in a 200 degree oven. Serve wit butter and maple syrup.