In a bowl add the flour, baking powder and salt and stir with an egg beater to evenly distribute the ingredients; make a well in the middle.
In another bowl beat together the egg with the milk and a pinch of salt.
Pour the milk / egg mixture in the centre of the dried ingredients and add the anari.
Mix with a spatula until well incorporated.
The dough should be runny but not too much.
Put a small non stick pan over medium to high heat and start cooking your pancakes.
Add half to ¾ of a soup ladle to the pan and wait until it is cooked on one side, about 2 minutes.
Add 8-10 blueberries and then flip the pancake.
Cook for a minute or so on the other side and take them out of the pan.
Repeat this process until you run out of dough.
Serve them hot, dusted with icing sugar and topped with maple syrup!