1 1/4 cups flour
2 1/2 teaspoon baking powder
2 tablespoon sugar
3/4 teaspoon salt
2 eggs — beaten
1 cup milk
4 tablespoons cooking oil
3/4 or 1 cup fresh or frozen blueberries
Sift together flour, baking powder, sugar, and salt.
Mix together eggs, milk, and oil. Slowly stir into dry ingredients. Mix only until dry ingredients are wet. (Mixture will be lumpy.)
Carefully spoon batter onto well greased griddle. Sprinkle 8-12 blueberries on each pancake. Flip pancakes when surface is about 3/4 covered with bubbles. Flip over carefully. Serve with peanut butter and syrup. Makes 6-8 servings.
Tip: If pancakes are doughy inside, griddle is too hot. If pancakes are leathery and heavy, griddle is not hot enough.
Per Serving (excluding unknown items):
73g Fat (45.8%calories from fat);
5g Dietary Fiber;
1 1/2 Lean Meat;
1 Non-Fat Milk;
2 Other Carbohydrates.