Blueberry Pancakes, Milk-free, Egg-free

Ingredients

• 1 cup white flour
• 3 tablespoons white sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons margarine
• 3/4 cup water
• 1 egg or 2 tablespoons water
• 1/2 cup fresh blueberries or frozen blueberries

Directions

1. 1

   Sift flour, sugar, baking powder, and salt together into medium mixing bowl.

2. 2

   Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.

3. 3

   Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.

4. 4

   Mix blueberries with dry ingredients, just before adding the liquids.

5. 5

   Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.

6. 6

   Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).

7. 7

   Serve hot with margarine, honey, brown sugar or maple syrup.

8. 8

   Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.