Blueberry Pancakes

It was hard for me to make the pancakes come out perfectly round.  However, after seeing Giada make them, the secret is to grease the pan with butter.  I used oil, so they came out as big globs.  Still tasty though!


1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1 cup fresh blueberries


1. In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.  Make a well in the center of the dry mixture; set  aside.

2. In another medium mixing bowl, combine the egg, milk, and oil.  Add egg mixture all at once to the dry mixture.  Stir just until moistened (batter should be lumpy).   Fold in blueberries.

3. To make 4-inch pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side or until pancakes are golden, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.  Serve warm.


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