Begin by cracking two large eggs into a mixing bowl and adding one cup of milk. Whisk until foamy, about 3 minutes. Stir in a quarter cup of melted butter or vegetable oil until well incorporated.

In a separate bowl, combine one and a quarter cups of all-purpose flour, two tablespoons of sugar (or malted milk powder), one tablespoon of baking powder, and a pinch of salt. Whisk together thoroughly.

Fold the dry ingredients into the wet mixture gently using a spatula until just combined. Let the batter rest for a minimum of 15 minutes.

Preheat a non-stick skillet or griddle over medium heat, around 375°F. Drop a quarter cup of batter for each pancake and sprinkle optional blueberries on top. Cook until bubbles form, about 2 minutes, then flip and cook for another 1.5 to 2 minutes.

Transfer cooked pancakes to a warm plate and serve immediately with maple syrup, fresh fruit, or whipped cream.