What’s a great way to enjoy some whole wheat for breakfast? Make a wheat vessel that contains blueberries, butter, and syrup! I present to you my tasty Blueberry Whole Wheat Pancakes. They really are yum!
Ingredients you will need:
- 1 1/4 cup Buttermilk
- 1 cup Whole Wheat Flour
- 2 tablespoons Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Egg
- 3 tablespoons melted Butter
- Butter for greasing your pan
In a medium bowl, combine your wet ingredients: buttermilk, butter, egg. Give it all a quick stir to break up the egg.
In a large bowl add your flour, baking soda, baking powder, salt, and sugar and give it a good whisk. Add your wet ingredients to your dry and mix until just combined. You don’t want to over mix because you will get tough pancakes, and nobody wants tough pancakes.
Notice the lack of blueberries? You’re very observant! We will add them in a bit. First we need to let our mixture sit for 15 minutes so the whole wheat will soften and absorb the liquids.
After your batter has sat for 15 minutes go ahead and grease a nonstick pan over medium heat.
I suggest using an ice cream scoop or a 1/4 cup measure to portion out your pancakes. You will want to cook them on the first side for a couple of minutes, and now that we’ve got them portioned out on the pan it’s time to add the blueberries. You were worried I forgot, weren’t you?
Now, even if you choose to not use this recipe I hope you will take this technique with you. Mixing blueberries in your batter leads to uneven distribution, adding them at the last moment ensures that you’re going to get a flapjack loaded with berries! I literally throw them to make sure they sink enough, and if I get to throw something while I’m baking? Awesome!
Once the tops start to bubble, flip it over and cook for another minute or two. The second side goes quicker, so just keep an eye on your food.
Serve with whatever floats your boat, I prefer syrup, you may like agave nectar, jam, or, *gasp*, honey. But no judgments here… sauce it up and enjoy!