Sift the flour and salt into a mixing bowl and make a well in the center.
Crack the egg into the well; add the melted butter and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth thick batter.
Stir in the remaining milk and blueberries. Leave to stand for about 30 minutes, stir again before using.
To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then add a ladle of batter, let the batter spread by itself. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.
Serve with maple syrup or a dollop of Connacht Gold Fresh Cream.