Blueberry Gingerbread Pancakes

• 2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup mild-flavored (light) molasses
• 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 cups fresh blueberries or frozen (unthawed)
• Additional vegetable oil

1. Preheat oven to 200F.
2. Sift first 6 ingredients into medium bowl twice.
3. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend.
4. Add dry ingredients and whisk mixture just until smooth.
5. Fold into blueberries.
6. Heat large nonstick skillet over medium-low heat.
7. Brush skillet generously with additional oil.
8. Working in batches, drop 3 tablespoons batter for each pancake into skillet.
9. Using back of spoon, spread each pancake to 3-inch round.
10. Cook until bottoms are light golden brown, about 1 1/2 minutes.
11. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes.
12. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes.
13. Brush skillet with additional oil for each batch.

flour, baking powder, ground ginger, pumpkin pie spice, baking soda, salt, mildflavored, buttermilk, eggs, vegetable oil, fresh blueberries, vegetable oil

Taken from www.epicurious.com/recipes/food/views/blueberry-gingerbread-pancakes-2270 (may not work)