Favorite Blueberry Pancakes
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries –
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side.
Makes about 2 dollar-size, or eight 4-inch size pancakes.
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