Whole Wheat Blueberry Pancakes
Makes 8-12, depending on size
Ingredients:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 1/2 tsp salt
- 2 cups buttermilk, plus about 1/4 cup milk to thin the batter
- 2 eggs, beaten
- 3 tbsp butter, melted and cooled slightly
- about 1/2 cup blueberries, plus extra for serving
Directions:
- Whisk the flours, baking powder, baking soda, sugar, and salt together in a medium bowl.
- In another bowl, stir the eggs, buttermilk, and melted butter together.
- Pour the wet ingredients into the dry ingredients and mix gently (it’s fine if the batter stays a little lumpy). Gently mix in enough milk to thin batter to desired consistency.
- Heat a griddle or large skillet over medium heat and spray with nonstick spray. Ladle a little batter onto the griddle, then sprinkle with a few berries. Let cook for a few minutes, until the bottom is golden brown. Flip and cook an additional minute or two. Repeat with remaining batter and berries. Serve with additional fresh berries.
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