1-3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1-3/4 cups milk
1/4 cup vegetable oil
1 cup bluberries, fresh or frozen (thawed and drained)
In large bowl, combine dry ingredients with wire wisk.
In a small bowl, combine eggs, milk and oil.
Slowly add wet ingredients to dry ingredients.
Mix only until large lumps are gone.
Gently fold in berries.
Heat griddle or frying pan.
Grease pan lightly.
Use a 1/4 cup measuring cup to form each pancake in pan.
Cook until bubbles appear and edges are brown.
Flip pancakes and cook for a minute or so longer.
Makes about 16 4-inch pancakes.
Appeared In 8/19/09 Issue.