In a bowl combine the flour, baking powder, soda and sugar. Stir thoroughly using a whisk.
In a separate bowl whisk together the egg, milk, buttermilk and oil until smooth. Stir in the blueberries.
Combine both mixtures and stir using a spoon only until the dry ingredients are no longer visible.
Heat up 1 tablespoon of oil then lower the heat and ladle the batter onto the pan spreading a little to form large round pancakes. Cook over a low heat for about 4 minutes, then turn over and cook for approx. 3 more minutes or until golden brown.
Blueberries: You can use either fresh or frozen blueberries although frozen can clump together in the batter so fresh are easier to work with. I used fresh blueberries to make these pancakes.
Pancake Batter: It is important not to overstir the batter as the pancakes may be a little dense. Stop stirring once all the ingredients have been incorporated.
How to fry the pancakes: Fry these pancakes over a low heat for about 4 minutes (so they cook inside without getting too brown) then turn over and cook for approx. 3 more minutes or until golden brown. Do not overcrowd the pan. Use 2 tsp of oil per batch.
Best served immediately. Leftover pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.