Recipe - Blueberry Gingerbread Pancakes

2 cup Flour
1 One half teaspoon Baking powder
1 One fourth teaspoon Ground ginger
Three fourths teaspoon Pumpkin pie spice
One fourth teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Light molasses
Three fourths cup Buttermilk
2 Eggs
3 tablespoon Vegetable oil
2 cup Blueberries
Additional vegetable oil

Mix first six dry ingredients in medium bowl and blend well. In a
large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons
vegetable oil. Add dry ingredients and whisk just until smooth. Fold
in blueberries. Brush nonstick skillet with vegetable oil. Allow 3
tablespoons batter for each pancake. Cook about a minute and a half
on each side. Keep warm in 200 degree oven. Serve with butter and
maple syrup. Yield: approximately
16 small pancakes.

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