Classic Whole Wheat Blueberry PancakesJulieVR
There is perhaps no more classic weekend breakfast than a stack of blueberry pancakes. And it just so happens to be Blueberry Pancake Day! Who needs a better excuse to celebrate than a lazy Saturday morning? Weekend mornings are great for entertaining, too – I’ve started to invite friends and family over for weekend breakfasts. It’s far more inexpensive and less pressure to serve up pancakes, fruit salad and bacon than pull off a full-on dinner party. And everyone loves breakfast.
If you like visuals, here’s a video tutorial that will help you mix and cook up a proper pancake. (Tip: Don’t overmix the batter – stir it just until it’s combined. Overmixing will make your pancakes tough.)
Driscoll’s, a fourth generation family-owned company that has been involved in berry farming for over 100 years, knows their berries and their pancakes. They’ve shared their family’s whole wheat blueberry pancake recipe with us. For more information on Driscoll’s berries please visit their website, or you can find them on Facebook.
Blueberry Whole Wheat Pancakes
2 cups whole wheat flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups low-fat buttermilk
2 large eggs
1/4 cup canola oil or melted butter
2 packages (6 ounces each) Driscoll’s blueberries
Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.
Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.
Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.
Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden. Turn pancakes over, cook 1 minute or until lightly golden.
Place pancakes on heatproof platter and keep warm in a 200ËšF preheated oven. Repeat with remaining batter.
Makes about 12 pancakes.