Recipe - Fluffy Blueberry Buttermilk Pancakes

1 One half cup Flour
One half teaspoon Salt
2 tablespoon Granulated sugar
One half teaspoon Baking soda
1 teaspoon Baking powder
1 Egg; beaten
1 Three fourths cup Buttermilk
2 tablespoon Vegetable oil
1 cup Fresh blueberries

These pancakes are miles better than any others I've tasted. The key is
the buttermilk, which makes them thick and fluffy. Be sure to stir the
mixture as little as possible. Frozen blueberries can be substituted
instead of fresh. Save the uncooked batter in the refrigerator for the next
day if you don't eat all of these at one sitting.

Sift together flour, salt, sugar, soda and baking powder. In a separate
bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry
ingredients, stirring as little as possible (only until combined).

Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease
lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of
each pancake loses its gloss, then flip.

SMITH@PIXIES.UNIVLYON1.FR

(EARL L. SMITH)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.