2/3 c All purpose flour
1/3 c Whole wheat flour
1/2 ts Baking soda
3/4 ts Baking powder
2 tb Sugar
1/2 ts Salt
1 c Buttermilk
2 tb Vegetable oil
1 Egg; lightly beaten
1 c Blueberries; thawed and
-drained if frozen
Prep: 10 min, Cook: 5 min. Sift first 6 ingredients together in a large
bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture
into dry ingredients until just combined. Do not overmix. Heat a heavy
nonstick skillet or griddle over medium high heat to 375F. When hot,
lightly brush surface with oil. Add about 1/3 cup of batter per pancake to
skillet. Sprinkle a few blueberries over each round of pancake batter and
cook 2-3 minutes, or until small holes appear in batter and bottom is
browned. Turn cakes and cook about 1 minute or until browned. Repeat
process until all pancakes are cooked. Serve immediately with desired
toppings or keep warm in a 200F oven until ready to serve.
Yields
1 Servings