Blueberry Pancakes

1 3/4 cups sifted cake flour
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup soy milk
1 tablespoon vegetable oil
1 large egg -- lightly beaten
1/2 cup fresh or frozen blueberries -- do not thaw
nonstick cooking spray

Combine cake flour, sugar, baking powder and salt in a large bowl, and stir well. Combine soy milk, vegetable oil, and egg in a bowl; add soy milk mixture to dry ingredients, stirring until moist. Gently fold in blueberries.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup, if desired.

Yield: 8 pancakes (serving size: 2 pancakes).

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