Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Buttermilk |
| 2 larges | Eggs; beaten |
| 1¾ cup | All-purpose flour |
| ¾ cup | Oatmeal; old fashioned |
| 1 tablespoon | Granulated sugar |
| 2 teaspoons | Baking soda |
| 1 dash | Salt |
| 3 tablespoons | Vegetable oil |
| ⅔ cup | Pineapple; crushed |
| ⅔ cup | Blueberries |
From: Joel.Ehrlich@... (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on ½ cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.
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