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Favorite Blueberry Pancakes 2



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
12 dollar-size, or eight 4-inch size pancakes.

NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter.

Filed Under Blueberry Recipes, Breakfasts 

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