Mix first six dry ingredients in medium bowl and blend good. In a
large bowlful, whisk molasses, buttermilk, eggs and 3 tablespoons
oil. Add dry ingredients and whisk just until quiet. Fold
in blueberries. Brush nonstick skillet with oil. Let 3
tablespoons batter for each pancake. Cook about a minute and a half
on each slope. Keep warm in 200 degree oven. Serve with butter and
maple syrup. Yield: approximately
16 little pancakes.