For the first time in my life, I’ve made pancakes from scratch.
Normally, I’m a boxed-pancake-type-girl. Not even the “add milk, egg, and oil” boxed-pancake-type-girl. Literally, I was the add-water-boxed-pancake-type-girl.
Sarah? Add water?
I know. Hard to believe.
Anyway, I’m never going back to the box. I’m not saying that these pancakes are the only recipe I’ll ever use, but I just didn’t realize how easy from-scratch pancakes really are. And because you’re making them with your own ingredients, you can control exactly what goes in them – the type of flour, your desired consistency, whatever fruit you like best.
Pile ’em up and enjoy!
Whole Wheat Blueberry Pancakes – adapted from Whole Wheat Blueberry Pancakes on Allrecipes.com
2.5 C whole wheat flour
4 tsp baking powder
2 C milk
1 tsp salt
2 TBS sugar
1 C fresh blueberries
1. Sift together flour and baking powder; set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened. Add blueberries and fold in to incorporate.
2. Preheat a skillet over med-high and spray with cooking spray. Pour 1/4 C batter into the pan for each pancake. Cook until bubbly, approx. 1.5 minutes. Turn and continue cooking until golden brown. Makes approx. 1 dozen pancakes.