My husband saw the wonderful photo of these pancakes on My Favourite Pastime and had to have them! 🙂 I loved the easy recipe; I modified it to be half whole wheat and to include tons of blueberries. They were moist and tasty despite using very little oil… and, yes, it’s not the platter, they were blue from the frozen wild blueberries! We ate them with maple syrup- Yum!
- 75 g white whole wheat flour (about 1/2 cup plus 2 T)
- 75 g all-purpose flour (about 1/2 cup plus 2 T)
- 2 T granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 2 T olive oil
- 1 large egg
- ½ tsp vanilla extract
- 1 cup frozen wild blueberries, or fresh blueberries
- Whisk the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a mixing bowl. Form a well in the center.
- Combine buttermilk, olive oil, egg and vanilla in a separate bowl or measuring cup. Whisk to combine.
- Pour the buttermilk mixture into the well and mix gently with a wooden spoon (do not over mix otherwise you’ll have tough pancakes-the mixture should look a little lumpy). If the batter looks too thick, add a little buttermilk, 1 teaspoon at a time.
- Fold in the blueberries.
- Heat a non-stick skillet or griddle on medium heat and grease with cooking oil spray or lightly brush with oil using a silicone brush. Pour batter into the skillet and cook until bubbles form and flip over. (I use a large serving spoon to pour the batter onto the skillet because I prefer to make tons of smaller pancakes.) Cook the other side until golden brown.
- Serve with maple syrup, honey, jam or whipped cream.
One Year Ago:
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