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Thursday September 13, 2007 5:48 pm

Whole Wheat Blueberry Pancake Recipe




Posted by Jenni Burns Categories: Breakfast, Recipes, Fruit, Grains, America

Whole Wheat Blueberry Pancakes

My kids love it when they hear the Vita-Mix (a high powered blender) grinding wheat in the morning because they know that it probably means I am getting ready to make ! These whole wheat pancakes are delicious. If you are used to white flour pancakes you will be surprised to see how moist and flavorful these taste. I altered this recipe from one of my favorite cookbooks, “The Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker. I hope you enjoy them as much as we do!

 

Whole Wheat Blueberry Pancakes

INGREDIENTS:

  • 3 cups whole wheat flour
  • 2 teaspoons salt
  • 3 1/2 teaspoons baking powder
  • 6 tablespoons sugar (optional-I leave this out)
  • 1 tablespoon cinnamon
  • 2 1/2 cups milk
  • 3 eggs (lightly beaten)
  • 6 tablespoons melted butter
  • 1 cup blueberries

DIRECTIONS:

  1. Sift the dry ingredients into a large bowl.
  2. In a separate bowl mix together wet ingredients. Pour wet ingredients into flour mixture and stir well. Add blueberries and stir until mixed into the batter.
  3. Scoop batter out with a 1/4 cup measure and pour onto greased skillet in rounds.
  4. Cook on one side until bubbly, flip and cook until golden brown.
  5. Slather on the butter and 100% maple syrup and enjoy!

This recipe should make around 18-20 pancakes.

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