Serves: 8
Total Calories: 124

Equipment Needed:
Medium bowl
Liquid measuring cup
Measuring spoons
Wire whisk or fork
Dry measuring cups
Metal spatula
Rubber scraper
Strainer
7-inch non-stick frying pan
cup or small bowl
Pastry brush
Plastic pancake turner
Plate
1 cup milk
2 eggs
2 tablespoons vegetable oil
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries fresh, frozen or canned rinsed and well drained
vegetable oil

In a medium bowl, beat milk, eggs and oil with a wire whisk or fork.

Add flour, sugar, baking powder and salt to the bowl. Stir until all of the flour is moistened and only small lumps are left.

With a rubber scraper, carefully fold in the blueberries. Try not to squash them too much.

Place the frying pan over medium heat until a few drops of water will jump around and disappear quickly when sprinkled into the pan.

Pour a little oil into a cup or small bowl. Use the pastry brush to quickly coat the inside of the frying pan with oil.

Pour 1/3 cup of the batter into the frying pan and quickly tilt the pan in all directions to coat the bottom.

Cook until there are bubbles on the surface and the edge is cooked. You can lift the edge with a pancake turner to see if bottom is brown. Using the pancake turner, flip the pancake and brown the other side.

Place the pancake on a plate. Oil the frying pan and start again until all the batter is used. Keep the finished pancakes in a warm oven until you are ready to serve them. Serve hot with butter or margarine and syrup.

Nutritional Facts:

Serves: 8
Total Calories: 124
Calories from Fat: 42

More Recipes from the Flavors of America Cookbook:
Anadama Bread
Babe's Blueberry Pancakes
Boston Brown Bread
Boston Tea Biscuits
Crisp Cornmeal Fry Bread
Minnesota Coffee Crescent
Pueblo Bread - p . 64
Quakertown Potato Doughnuts
Shortcut French Bread
Skillet Soda Biscuits
Sweet Honey Butter
Tender Egg Biscuits