Add half of the blueberries to a small pan along with the water and sugar.  Heat over medium heat until the mixture comes to a boil.

Add the dissolved cornstarch to the saucepan.  When the mixture comes to a rolling boil, turn the heat down to low and simmer for 2-3 minutes.

Turn off the heat but leave the saucepan on the burner.  Add the remaining blueberries and stir gently.  Serve when the blueberries have heated through, whether using fresh or frozen.

Add flour, sugar, baking powder, baking soda, and salt to a medium bowl.  Add the buttermilk powder if using.  Gently mix with a fork.

Stir in the egg and buttermilk or water.

Heat large nonstick skillet or griddle over medium heat.  Grease pan with small amount of butter.

Pour just under 1/4 cup batter onto the hot skillet.  Flip the pancakes when the bubbles have formed.  Pancakes are done when they are golden brown.