Whole Wheat Blueberry Pancakes

I’m much more of a savory breakfast type of girl, but every once in a while I get a craving for something sweet. That craving hit yesterday and the next thing I knew, there was a tall stack of blueberry pancakes to consume. Overall, the recipe was successful – there are a few things I’d like to tweak for the future though. But, being that I’d never made my own pancake batter before (I grew up as a Bisquick girl) I was pretty darn happy with the results. If ONLY I had dark chocolate to add to the batter. If only. This recipe serves two – a short stack each. I prefer a sprinkle of lemon juice and powdered sugar as a topping but obviously good old maple syrup works too.

 

Image

 

Grocery List

 1 cup milk

1 tbsp vinegar apple cider vinegar

1 cup whole wheat flour

2 tsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

2 tbsp melted butter and extra for the griddle or pan (whatever you are using)

Lemons, powdered sugar, or maple syrup for toppings

 

How To

 First combine the milk and vinegar in a bowl. Set aside and let the mixture curdle a bit while mixing the other ingredients together.

 In a bigger bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. In a third bowl, whisk together the egg, melted butter, and the curdled milk, until smooth. Whisk the wet and dry ingredients together until just barely mixed. Keep that better lumpy! Batter without lumps makes for tough and chewy pancakes. And since whole wheat pancakes are really a bit denser than white wheat you’ve got to be careful here.

 Over medium heat, grease a non-stick pan or griddle with butter. When hot, add in small scoops of pancake batter and gently smooth the scoop into a flatter circle. I like to add in blueberries as I go, to each individual pancake. But you can also just add the blueberries to the batter when you mix the wet and dry ingredients together. Cook each pancake for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes and cook for a few minutes on the other side. Peek underneath each pancake and when the bottom is golden brown, they are ready to go.

 

 

Advertisements

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s