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Blueberry Pancakes with Maple Syrup

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt and whisk in egg, buttermilk, vanilla, and 2-1/2 tablespoons oil, whisking until smooth. Fold in blueberries gently.

Blueberry Pancakes with Maple Syrup
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Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large egg — beaten lightly
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla
2 1/2 tablespoons oil — plus additional for brushing griddle
1 cup blueberries — rinsed and pricked over
maple syrup

Directions:

1. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt and whisk in egg, buttermilk, vanilla, and 2-1/2 tablespoons oil, whisking until smooth. Fold in blueberries gently.

2. Heat a griddle over moderately high heat until hot enough to make drops of water scatter over its surface and brush with additional oil. Working in batches, drop batter by 1/4-cup measures onto griddle and cook pancakes 30 seconds to 1 minute on each side, or until golden. Transfer pancakes as cooked to warm platter.

3. Serve pancakes with maple syrup drizzled over.

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