Preparation:
Combine dry ingredients in a medium-sized bowl and set aside.
In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.
Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
8 servings/Serving size: 2 4- to 5-inch pancakes |
