BROWN SUGAR BLUEBERRY PANCAKES

1 1/2 cups flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking powder
3 cups buttermilk
1 large egg
2 tablespoons melted butter
2 1/2 cups blueberries
1 tablespoon grated orange peel
2 1/2 teaspoons butter, divided use (for griddle)
2 1/2 tablespoons brown sugar (for sprinkling)

Stir flour, brown sugar and baking powder in a medium-size bowl.

Measure buttermilk in a 4-cup glass measure. Add egg and melted butter. Beat until blended. Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel.

Heat nonstick griddle over medium heat until hot. Lightly grease griddle with about 1/2 teaspoon of the remaining butter per batch of pancakes.

For each pancake, pour a scant 1/4 cup batter on griddle. Cook 3 to 4 minutes until bubbles appear on surface and undersides are golden brown. Turn pancakes over and cook 2 to 3 minutes longer. Remove to a platter and sprinkle with brown sugar.

Yield: 30 pancakes, 10 servings
Source: Women's Day magazine, September 1993