Blueberry Pancakes

Blueberry Pancakes

Ingredients
1-3/4 cups all-purpose flour
2 Tbsp. granulated sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 egg, lightly beaten
1-1/2 cups milk
3 Tbsp. vegetable oil
1/2 cup fresh or frozen blueberries

Directions:

In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in blueberries.

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter if necessary. For mini pancakes, use about 1 tablespoon batter.

Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.

Serve warm and top with butter and syrup.