American blueberry pancakes

5 dl flour
3 tsp baking powder
½ tsp salt
2 eggs
250 g blueberry skyr
2–3 dl milk
3 tbsp butter (melted)
1 tsp vanilla extract (or vanilla sugar)
1 tbsp sugar 
2 dl fresh or frozen blueberries


Sieve the flour, baking powder and salt.  Melt the butter, place to one side and cool.Whisk the egg and milk, then mix all the ingredients in a bowl with a spatula. Add the blueberries and fold into the dough carefully. Allow the dough to stand for 30–60 minutes before baking the pancakes. Melt some butter in a pancake pan and fry the pancakes for a minute or two on each side. They are ready when they are golden brown. Serve with more blueberries.