Kathie Oh's Recipe

Blueberry Morning Cakes

Category: morning delights

Butter or vegetable oil for cooking
1 cup milk
1 tbsp. vegetable oil
1 egg
1 cup all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
Dash of nutmeg
1 cup fresh blueberries

Grease the griddle with butter or vegetable oil and heat until medium-hot. (Once you've mixed the pancake batter, you can test the pan by spooning in a drop or two. If the drops sizzle around the edges, the griddle is ready.)

In a mixing bowl, whisk together the milk, vegetable oil and egg. In a separate bowl, combine the flour, sugar, baking powder, salt and nutmeg. Then add the dry ingredients into the milk and stir just until mixed (the batter should be slightly lumpy). Gently fold in the blueberries.

Spoon the batter onto the heated griddle; the dollops should be the size of silver dollars or slightly larger. Let the batter cook until the tops of the pancakes begin to bubble, then flip and cook until done. Stack pancakes on individual plates and serve immediately with softened butter and warm syrup. Makes about eighteen 2 1/2-inch pancakes.