Blueberry Buttermilk Pancakes - cooking recipe

Ingredients

2 c. flour, sifted
1 tsp. soda
1 tsp. salt
2 Tbsp. sugar
2 eggs
2 c. buttermilk
2 Tbsp. cooking oil
3/4 c. frozen blueberries

Preparation

Combine
sifted
flour, soda, salt and sugar in a large mixing bowl.
Into a liquid measuring utensil, beat eggs with a
fork; add
buttermilk
and
oil.
Add blueberries to flour mixture
and stir
gently with a fork.
Add liquid mixture to the dry and mix. Do not beat.
Use 1/4 cup of batter for each pancake.
Fry on a hot greased griddle or skillet.
Cook until bubbles
form.
Turn and
cook
other
side.
Yield:
8 to 10 pancakes.