Buttermilk Blueberry Pancakes
My son eats these for breakfast just about every day. I make batches on weekends and freeze them in packets of three. In the morning, I pull a packet out of the freezer and pop the pancakes in the microwave to thaw and heat. Blueberries are a superfood, it’s worth noting, filled with antioxidants and vitamins.
- 1 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 1 cup fresh or frozen blueberries
1. Preheat a griddle.
2. Sift together the flours, baking powder, baking soda, sugar and salt.
3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Whisk in the vanilla extract and the oil.
4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay.
5. If necessary, spray the hot griddle with pan spray. Drop by half ladlefuls (three to four tablespoons) onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds on the other side, until nicely browned. Remove from heat and continue until all of the batter is used up.
6. Serve hot, with butter and maple syrup.
Yield: 12 four-inch pancakes
Advance preparation: These freeze well for several weeks. If making ahead, make stacks of three or four, wrap them in plastic, then freeze in a freezer bag.