If you have an electric griddle, it's perfect for this recipe. Just set the griddle to 350 degrees. You should be able to make all eight pancakes in one batch. This recipe can be doubled if you want to cook for a big crowd. If you want to serve the pancakes all at once (rather than as they come out of the pan), keep the pancakes warm in the oven. Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners' sugar, cinnamon sugar, fresh fruit, and/or softened butter. Or you can cook your artistry right into the pancakes by adding chocolate chips, chopped nuts, shredded coconut, sliced bananas, or raspberries instead of the blueberries. Use 1 tablespoon of add-ins per pancake. Have fun and try your own combinations.

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
Vegetable oil spray
1/2 cup blueberries

2 bowls (1 medium, 1 small)
Whisk
Rubber spatula
12-inch nonstick skillet 1/4-cup dry measuring cup
1-tablespoon measuring spoon
Spatula
Plate

1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup milk 1 large egg 2 tablespoons vegetable oil 1/4 teaspoon vanilla extract 1/2 cup blueberries 2 bowls (1 medium, 1 small) 12 -inch nonstick skillet 1/4-cup dry measuring cup 1 -tablespoon measuring spoon

In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.

Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.

Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.

Use 1/4-cup measuring cup to scoop 1/4 cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter ( you want 3 pancakes to cook up separate from one another).

Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.

Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.