Wednesday, February 11, 2009

Whole Wheat Blueberry Pancakes

So I have to give it to the America's Test Kitchen again. I am not someone who typically likes pancakes (too doughy, too spongy, etc.). But these pancakes are awesome! Even Nathan (who hates pancakes), liked these.

1 c. whole wheat flour
1 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 large egg
3 T. butter, melted
2 c. buttermilk
1 c. blueberries

1. Combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet to dry & whisk until it is just incorporated. Don't overmix, or your pancakes will be tough.
2. Heat a oiled skillet over medium heat. Spread the batter, then top with a few blueberries. Cook 2-3 minutes. Flip. Then cook another 2 minutes.

**If you don't have fresh blueberries, you can use frozen. Just rinse them until the water runs clear & dry them on a paper towel.**

Note: These can be wrapped in plastic wrap and frozen for up to a week. Defrost in the refrigerator for 24 hrs & heat in a 350 degree oven for 5 minutes.

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