Blueberry Pancakes - cooking recipe

Ingredients

2 eggs
1 c. (240 ml) milk
6 Tbsp. (90 ml) melted shortening
2 c. (475 ml) all-purpose flour
1 tsp. (5 ml) salt
4 tsp. (20 ml) baking powder
1 tsp. (5 ml) sugar
1 c. (240 ml) blueberries
1/2 c. (120 ml) cold water

Preparation

Beat eggs well; add milk and shortening.
Sift together flour, salt, baking powder and sugar.
Add slowly to egg mixture, stirring well.
Beat until smooth.
Fold in blueberries.
Thin batter slightly with cold water.
Spoon on hot griddle to form desired size.
Brown on each side for 1 to 2 minutes.
Yields 12 to 14 pancakes.