2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes
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