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.
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. Brown on
both sides and serve hot.