Recipe By : BH & G, 1960
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Items Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c All-purpose flour -- sifted
3 ts Baking powder
1 tb Sugar
1/2 ts Salt
1 Egg -- beaten
1 c Milk *
2 tb Salad oil
3/4 c Fresh or thawed blueberries --
-drained
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 tb of drained blueberries over each cake. Turn, brown other
side.
Makes about 12 dollar-size, or eight 4-inch size pancakes.
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* For thinner pancakes, add 2 tb milk to the batter.
