Fluffy blueberry buttermilk pancakes

Yield: 4 Servings

Measure Ingredient
1½ cup Flour
½ teaspoon Salt
2 tablespoons Granulated sugar
½ teaspoon Baking soda
1 teaspoon Baking powder
1 \N Egg; beaten
1¾ cup Buttermilk
2 tablespoons 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 ½ cups of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip.

SMITH@...

(EARL L. SMITH)

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