Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl.
Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture,
stirring until smooth.
Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick
skillet coated with cooking spray, and top with 2 heaping tablespoons
blueberries. Turn the pancake when the top is covered with bubbles and the
edges look cooked. Repeat the procedure with the remaining batter and
blueberries.
Serving size = 2 5-inch pancakes
5 weightwatchers points per serving
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