1 1/4 cups all-purpose flour — sifted

3 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 egg — beaten

1 cup milk*

2 tablespoons salad oil

3/4 cup fresh or thawed blueberries –

drained

Stir together dry ingredients.
Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened.
Bake on hot griddle.
When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake.
Turn, brown other side.
Makes about 12 dollar-size, or eight 4-inch size pancakes.