Yield: enough for 3-4 big eaters
Mix by hand:
9 oz starter
6 oz flour
1 cup whole milk
1 tsp salt
1 tbs brown sugar
Once that is mixed together, melt and add 1/2 cup of butter (add after everything is mixed so that the warm butter doesn't cook the egg prematurely).
Depending on the wetness of your starter, you may have to adjust the dry flour so that it looks like proper pancake batter.
I like to cut the blueberries in half - don't add them just yet though! Rinse and dry them and remove any stems.
Spread them in a single layer on a round tupperware lid. Place another tupperware lid on top so that the berries are held into place.
Now you can pass a serrated blade carefully between the two lids and cut a bunch of blueberries at a time. I usually do 3-4 batches like this for a full recipe - I think that probably comes out to 1 - 1.5 cups of blueberries.
Start warming your pan or griddle - I start with a very small bit of spray on oil.
Once the blueberries are cut and the batter is ready, it is time to add the leavening agent. Take 1/2 tsp baking soda and mix it with a few drops of warm water in a small vessel (I use a shot glass). This prevents any lumps of soda from making it into the batter which can leave a terribly acrid surprise. The idea is to minimize the time after the baking soda is moistened and when the batter is cooked.
Add the soda/water and mix the batter, then fold in the blueberries. If you stir the blueberries too much they will get mushed.