Olive Oil Blueberry Pancakes

• 1-3/4 cup All-purpose Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 cup Buttermilk
• 1/4 cups Olive Oil
• 1/2 cups Fresh Blueberries

1. Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and olive oil until you have a smooth batter, then stir. Be sure to not over stir - it'll make the pancakes tough and flat rather than light and fluffy. Lastly, delicately fold blueberries in to the batter.
2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed.

allpurpose, sugar, baking powder, baking soda, ubc, buttermilk, ubc, fresh blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/olive-oil-blueberry-pancakes/ (may not work)