In a large bowl, sift together the flour, baking powder, salt and sugar. Sift the flour twice for fluffier pancakes.
Beat your egg, add the melted butter and whisk lightly until blended, then lightly beat in your milk, water and lemon (careful not to overbeat your egg).
Make a well in the center of the dry ingredients and pour in the wet ingredient mixture; blend until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Add the desired amount of blueberries to one side of the pancakes just as they reach a matte sheen and a light tan color shows around the underside edges. Pat them down into the batter before flipping. Brown on both sides and serve hot.
Recipe Notes
Whisking bubbles into the mixture adds fluff and texture to the batter and plumps up the pancakes.
Use a 1/2 tsp of xantham gum if your flour mixture does not already have it. Add it to the dry mixture first.
Instead of butter, you can use ghee or vegetable oil as a fat substitute.
Coconut milk works well as a dairy substitute.
For thinner pancakes, add a bit more water, a tsp at a time, until the desired consistency is achieved.