It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.
This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!
- ½ cup rolled oats
- ½ cup low-fat milk
- 1 cup whole wheat flour
- ½ cup unbleached all-purpose flour
- 2 tsp baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 1 1/2 cups fresh or frozen blueberries
- Combine the milk and rolled oats in a bowl, and set aside.
- Whisk together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.
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