1 1/4 - cups sifted flour
1 - tablespoon sugar
1/2 - teaspoon salt
1/2 - teaspoon soda
2 - teaspoons baking powder
1 - egg, slightly beaten
2 - tablespoons vegetable oil
1 1/2 - cups buttermilk
Sift dry ingredients into medium bowl. Mix egg, oil, and buttermilk together and add to dry ingredients. Stir only until dry ingredients have disappeared. Do not over beat! Cook on hot griddle. Serve with Blueberry Sauce and dollop of whipped cream.
Makes 8-10 pancakes.
In a small saucepan mix 8 teaspoons cornstarch with 2 cups water until smooth. Add 2 cups fresh blueberries and 1 cup sugar and cook over low heat until thick and transparent, stirring constantly. Blend 2 tablespoons of butter, 2 teaspoons fresh lemon juice, and 1 tablespoon Port Wine.
Makes 3 cups sauce.
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