1. In a mixing bowl, combine the two kinds of flour, baking powder and salt.
2. Melt 2 tablespoons of the butter and let it cool slightly. In another bowl,
whisk together the buttermilk, honey, egg and melted butter. Add this to the
flour mixture and mix until thoroughly combined.
3. Gently fold in the blueberries.
4. In a skillet or on a griddle over medium heat, melt the remaining
tablespoon of butter. Drop approximately 1/4 cup of batter onto the griddle to
make each pancake. When the thick bubbles pop on the non-griddle side and the
pancake is browned, flip and brown the other side. Serve with maple syrup.