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Preheat oven to 200u00b0F.
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Melt the butter with the honey over low heat in a small saucepan. Remove from heat and cool slightly.
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Combine white and wheat flours, baking powder and salt in a large bowl. Whisk lightly to blend.
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In a medium-sized bowl lightly beat the eggs. Add the milk and mix well. Add the slightly cooled butter mixture to the milk and eggs and blend well.
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Add the liquid mixture to the flour mixture and mix until just combined. Add the blueberries and fold lightly to prevent the juice from staining the batter. Let the pancake batter rest for 30 minutes.
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Melt one teaspoon butter on a non-stick griddle or skillet over medium heat.
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Ladle out your pancake batter into your preferred pancake size, leaving space between them on the griddle. Once bubbles start to appear, top with any extras, like chopped walnuts or chocolate chips. Flip the pancakes and cook until golden brown.
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Serve them hot off the griddle, or put them onto a baking tray in a single layer and keep warm in a 200u00b0F oven. Repeat with the remaining batter, adding more butter to the griddle as needed.
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Notes:
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1. The pancake batter needs to rest for 30 minutes so plan accordingly.
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2. I make smaller pancakes, 4 on a griddle, so they can be reheated in the toaster.
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3. I added walnuts to some and chocolate chips to some when they were cooking.
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4. Leftovers can be wrapped in plastic, stored in a freezer bag in the freezer and reheated in the toaster.
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5. I ended up with 18 smaller pancakes.
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6. Adapted from Parade Magazine.
