Whole Wheat Blueberry Buttermilk Pancakes

Here’s what you need: 

1 1/2 cups whole wheat flour

1/2 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

3 tbsps. sugar

2 large eggs

1/2 cup buttermilk

1 cup milk

4 tbsp. melted butter

1 1/2 cups blueberries

1 tbsp of butter or vegetable oil

Here’s how: 

1  Mix the first 6 ingredients in a bowl. In a separate bowl mix the eggs, milk, butter and buttermilk . Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries or wait to add them once the batter has already been poured on the pan – to avoid blueberries from bleeding).

2  Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.  Serve with butter and maple syrup.

Note: cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side.

Serves 4



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