Whole Wheat Blueberry Pancakes

All ready for butter, maple syrup and devouring!

All ready for butter, maple syrup and devouring!

  • 1 cup flour
  • 1 cup white whole wheat flour (also known as whole wheat pastry flour)
  • 7 Tbsp buttermilk powder
  • 3 Tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ¾ cups water
  • 3 Tbsp butter, melted
  • 1 tsp. vanilla
  • 1-2 cups fresh or frozen blueberries (if frozen, partially thaw)

In a 2 cup liquid measuring cup whisk together water, butter and vanilla.  In a mixing bowl whisk together flours, sugar, baking powder, baking soda and salt.  Make a well in the dry ingredients and gently whisk in water mixture just until batter comes together.  Don’t whisk batter until it is perfectly smooth, or the gluten will develop and you’ll have rubbery pancakes.  Grease a large skillet and heat over medium heat a few minutes.  Ladle out dollops of batter evenly over griddle.  Immediately sprinkle some blueberries over each pancake – not too many or your pancakes will get soggy from the juice.  When top of pancake bubbles and starts to lose its sheen, quickly and carefully flip each pancake.  Cook until both sides of pancakes are evenly brown.  Resist the urge to move the pancakes around once you have flipped them blueberry side down.  Moving the cakes will cause the blueberry skins to tear, allowing the juices to mar the look of your cakes.  You may need to wipe out and regrease your skillet between batches due to the stickiness of blueberry juices.  Serve with butter and maple syrup.  Makes about 16 4” pancakes.

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