Lazy day blueberry pancakes

Yield: 1 servings

Measure Ingredient
2¼ cup All purpose flour
1 tablespoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
¼ cup Sugar
2 \N Eggs
1½ cup Buttermilk or plain yogurt; (nonfat is fine)
¼ cup Vegetable oil
1 cup Blueberries; (if frozen, defrost
\N \N ; and drain well)

Place flour, baking powder, baking soda, salt and sugar in a large mixing bowl and stir with a whisk to blend well. In a separate bowl, lightly beat the eggs with the whisk, then add the buttermilk or yogurt and the vegetable oil. Blend mixture well with the whisk, then pour into the dry mixture. Using a large spoon (not the whisk), gently stir mixture until just moistened. Fold in the blueberries. Lightly grease a large heavy gauge skillet or griddle with a no-stick spray or a light brushing of vegetable oil and heat over a medium setting. Spoon batter, about ¼ to ⅓ cup at a time onto the heated griddle about 2 inches apart and cook until golden.

Flip and cook the remaining side. Flip 1 to 2 times more, if needed, until centers are firm at a lower heat setting than their inner cousins. Yield: about twelve 4-inch pancakes.

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