In a medium size bowl, mix the dry ingredients with a wire whisk until combined.
In another medium size bowl, lightly beat the eggs with a wire whisk. Add the milk and butter and whisk to combine.
Pour the wet ingredients into the dry and stir with a wooden spoon just until mixed. You will have a few small lumps – that’s ok.
Heat a skillet or a griddle to medium. If using a skillet, you’ll probably want to put a bit of butter in the pan to prevent the pancakes from sticking.
Pour the batter into the pan or griddle to make whatever size pancakes you want.
If you are adding blueberries or chocolate chips, this is the time. Sprinkle fresh or frozen blueberries or mini-chocolate chips over the pancakes as they cook.
When the tops of the pancakes are covered in small bubbles and the sides look set, they are ready to flip.
Pancakes are done when both sides are golden brown and the batter looks set. If you’ve added frozen blueberries, it will take a bit longer than normal to cook the second side. I usually cut into one slightly to make sure the center is cooked.
Flip onto a tray and serve with butter, honey, syrup or jam.