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.