1 cup all purpose flour
2 tbls sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. grated orange peel
1 cup orange juice
2 tbls. fat-free milk
2 tbls. vegetable oil
1 large egg slightly beaten
1 cup blueberries

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour,sugar, baking powder, baking soda and salt
in a bowl. Combine orange rind, juice, milk, oil and egg in a bowl; add to flour mixture stirring until smooth. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping teaspoon blueberries. Turn pancake when top is
covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
Yield: 4 servings (serving size is 2 pancakes) .