In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour (do not stir).
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the mixture onto the pan, using approximately 60ml for each pancake. Brown on both sides and serve hot.
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