Blueberry Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar (optional)
1 egg
1 cup plus 1 tablespoon buttermilk
2 tablespoons salad oil
3/4 cup fresh blueberries (or frozen blueberries, thawed)
In a large bowl, sift together the first 5 ingredients and set aside. In a small bowl, beat egg with a rotary beater until thick. Add the buttermilk and salad oil and mix well. Add egg mixture to dry ingredients in large bowl, and beat just until smooth. (Do not overbeat.) Blend in the blueberries.
Grease heated griddle, if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right. Using a 1/4 cup measure, pour batter onto hot griddle. Turn pancakes as soon as they are full of bubbles but before the bubbles break, about 2 minutes. Bake other side until golden brown, about 1 1/2 minutes. Makes about 10 4-inch pancakes.
Note: If you don’t have fresh buttermilk, the dry cultured buttermilk blend works well. (Why not keep some in the pantry?)
