Paper Thin Blueberry Pancakes

2 cups packed Bisquick
2 1/3 cups milk
1/2 cup unsalted butter, chilled
2 cups blueberries, fresh or frozen
1 1/2 cups salted butter, melted
1 1/2 cups grade A maple syrup, heated

Put the Bisquick in a medium-size mixing bowl and make a well in the center.  Pour in all the milk and stir with a whisk until just blended.  Do not overwork the batter; lumps are okay.  Let the batter rest for about 30 minutes at room temperature.

Preheat an electric griddle to 400 or a regular stovetop griddle until very hot.

Pour the batter through a fine sieve to strain out any lumps.  The batter should have the consistency of heavy cream.

With the end of the chilled stick of unsalted butter, quickly grease the hot griddle for each batch of pancakes.  Using a 2-ounce (1/4 cup) ladle, pour the batter onto the griddle to form paper-thin, 5 to 6 inch round pancakes; if the first one is too thick to spread evenly, stir a little more milk into the batter.  Scatter a few blueberries on top of each pancake, patting them into the batter with a large spatula. 

When the edges of the pancakes are brown, after about 1 minute, very carefully flip the pancakes with a spatula; tuck any stray berries back under the pancakes.  Cook for about 30 seconds more, then carefully transfer to a large heated serving plate, overlapping them.  Repeat with the remaining batter and berries.

Pour about 1/4 cup each of melted butter and maple syrup over each serving of pancakes. 

Taken from Comforting Foods - Feel Good Recipes from America's Top Chefs