Ever since I bought whole-wheat flour, I’ve been itching to use it. The fresh blueberries that I found at the flea market last weekend were calling to be consumed immediately. So whole-grain blueberry pancakes seemed like the right way to go–not too experimental and guaranteed to be delicious (even if they’re not perfectly round).
Whole-Grain Blueberry Pancakes (adapted from allrecipes)
yields about 5 pancakes
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1 cup milk, or more if necessary
1/2 teaspoon salt
2 tablespoons raw sugar
1/2 – 1 cup blueberries
Butter for greasing
Sift together flour and baking powder, set aside.
Beat together the egg, milk, salt and sugar in a bowl.
Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat and grease with butter.
Pour approximately 1/4 cup of the batter into the pan for each pancake.
Cook until bubbly and sturdy enough to flip over. Flip over and continue cooking until golden brown.
I’m really bad at flipping pancakes. The ones pictured were actually the best I did. But the flipping isn’t the important part, anyway. It’s the fact that, in terms of taste, whole-grain flour was not that much different than white flour when used in pancakes. I was pleasantly surprised by this. Maybe it was the addition of plump blueberries or the pure maple syrup or the melty butter, but these hot cakes were melt-in-your mouth good. I enjoyed them for brunch with a very tall glass of milk (as the designated driver for the day, mimosas were out of the question).