Thursday, April 18, 2013

Old Fashioned Blueberry Whole Wheat Pancakes

Not long ago, we had a household project requiring my husband's attention. Now, he's got a lot on his plate, so to sweeten the deal, I offered to make his favorite breakfast when he got the project done - blueberry pancakes. He loved the pancakes and said it was "totally worth it," so I thought I'd share the recipe, in case you need to make "incentive" pancakes.

Old Fashioned Blueberry, Whole Wheat Pancakes
adapted from an All Recipe recipe

Makes 6, 6 inch pancakes
  • 1 1/4 cups all-purpose flour 
  • 3 1/4 teaspoons baking powder 
  • 1 teaspoon salt 
  • 1 tablespoon white sugar 
  • 1 1/2 cups milk 
  • 1 egg 
  • 4 tablespoons butter, melted 
  • 1 pint blueberries 
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. 
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 
  3. Preheat oven to 150 degrees. 
  4. Place an oven-safe pan in the oven. 
  5. Heat a lightly buttered griddle or frying pan over medium high heat. 
  6. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake (use 1/4 cup to make smaller cakes). 
  7. When the cake starts to bubble, sprinkle blueberries on top, let it sit for 30 seconds, and then flip it. Brown other side. 
  8. Place the pancakes on the pan in the preheated oven to keep them warm while you're working. 
  9. Serve warm with butter, maple syrup, and fresh blueberries.

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