What You Need
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar (optional)
1 cup buttermilk
2 tablespoons vegetable oil
3/4 cup fresh blueberries (or frozen blueberries, thawed)
In a medium bowl, sift together the first 5 ingredients and set aside. In another bowl, beat egg until thick. Add the buttermilk and vegetable oil; mix well. Add dry ingredients to egg mixture, and beat just until smooth. If batter seems too thick, add another tablespoon of buttermilk. (Do not over beat.) 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?)