Instructions: Preheat oven to 200 degrees.

Measure first 6 ingredients into medium bowl, mixing well. Set aside.

Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients; whisk mixture just until smooth. Fold in blueberries.

Heat griddle or large skillet over medium-low heat. Brush griddle generously with oil. Drop scant 1/4 cup batter for each pancake onto griddle. Using back of spoon, spread each pancake into 3-inch round. Cook until bottoms are golden brown and top bubbles. Turn pancakes over and cook until done, about 1 1/2 minutes. Transfer pancakes to platter; keep warm in oven.

Brush skillet with additional oil for each batch.

This recipe yields about 16 pancakes.

Description: "Delicious and delightfully different...and oh the aroma!"
Yield: 16 pancakes

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