1 1/3 c. all-purpose flour, sifted
2 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
1 1/4 c. milk
3 tbsp. vegetable oil
1 c. frozen blueberries, rinsed & well drained

In small bowl, blend together the egg, milk and oil. Mix well. Put dry ingredients into medium mixing bowl. Add liquid ingredients, all at once, to flour mixture. Stir with a spoon until smooth. Carefully stir in the well-drained blueberries. Slowly heat griddle. Spray with Pam. Pour batter by 1/4 cupfuls onto griddle. Don't crowd cakes or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles, and the underside is golden brown. Turn and bake the other side until golden brown. Serve immediately with butter and syrup.

VARIATION: Buttermilk Pancakes - Reduce baking powder to 2 teaspoons; add 1/2 teaspoon baking soda and use buttermilk in place of sweet milk.