4 blueberries
1/2 teaspoon salt and pepper seasoning
1/4 cup white sugar
2 tablespoons margarine
1 cup milk
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla extract
12 ounces self-rising flour
1 teaspoon grated lemon zest
Fill a large nonstick skillet with water. Place blueberries in skillet with pepper and salt seasoning, then increase heat to medium. Cook over medium heat until blueberries are partially cooked, about 10 minutes. Transfer blueberries to a large bowl.
In a large bowl, beat margarine, sugar, milk, oil, egg, and vanilla until mixture resembles coarse crumbs. Fold flour into yame batter. Pour batter into skillet; cover, and simmer on medium heat until just on the bottom. Fry over medium heat for 2 minutes on each side, then flip to other side. Fry pressed jelly-rolls in preheated oil and about 10 minutes on each side, or until golden brown. Drain on paper towels. Garnish with lemon zest.