My Sunday Morning Whole Wheat Blueberry Pancakes


Dry ingredient bowl:
1/2 cup wheat flour
1/2 cup white flour
1 tbsp sugar
2 tsp baking powder

Wet ingredient bowl:
1 egg yolk (put egg white in a small dish on the side)
1 cup buttermilk
2 tbsp canola oil

Do a quick mix up of all the dry ingredients, followed by a good mix up of the wet ingredients. Combine the wet ingredients into the dry ingredient bow and… DON’T OVER MIX. A few strokes around the bowl is all it’s going to take. Set aside, and re-visit your egg white bowl and begin whisking that egg white into a frenzy until you have soft peaks. Fold into other ingredients.

That is the secret to fluffy whole wheat pancakes. The whisked egg white. Don’t forget it or you will be eating cardboard.

Ladle the batter onto a warm/hot griddle in 1/4 cup increments. Once the batter has spread, sprinkle dry, fresh blueberries all over each of the batter circles. Then sit back and watch the bubbles before flipping: about 3-4 minutes each side.

Another secret to avoid eating cardboard: One flip. That’s it. Keep flipping, and you’ll be donating those boxes to U-Haul.

Remove from heat, pour real Vermont maple syrup on them (I prefer Grade B), and enjoy!


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