Serving Size: 4

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 –

Cooking Directions:

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.