Whole-Wheat Blueberry Pancakes

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 eggs
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.

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2 Responses to Whole-Wheat Blueberry Pancakes

  1. Joan (Sarah's Mom) says:

    Once you make these (recipe from Tutu), you’ll never use another pancake recipe:

    Buttermilk pancakes
    Beat 1 egg and then add 1 cup buttermilk and then add and mix:
    1 cup sifted cake flour (I keep all flours in fridge year-round)
    3/4 tsp. bak. powder
    1/2 tsp. bak. soda
    1/2 tsp. salt
    And then stir in 2 T oil

    If you want, can then add blueberries (I use the really plump frozen ones, thawed of course)-about a cup. Make sure you use REAL maple syrup, not the imitation stuff. Like everything else, it’s worth the extra expense.

  2. Video Recipes says:

    Great stuff. I am getting hungry just thinking about it.

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