Sunday, August 14, 2011

Recipe: Whole Wheat Blueberry Pancakes

Breakfast is one of those meals where you wake up and know exactly what you want to eat. At lunch or dinner you can hum and haw over a menu indecisively torn between chicken or fish. But no, not at breakfast. You wake up and know exactly if you want eggs, cereal or leftover pizza. 

That's why this morning I woke up and knew exactly what I wanted to make: whole wheat blueberry pancakes. I've been changing the recipe in small ways over the past few years, but this morning I think I finally got down the right ratios. 

2 large eggs
2 cups skim milk
3/4 cup whole wheat flour
3/4 cup white flour
2 tablespoons honey
2 teaspoons vanilla
2 teaspoons cinnamon (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 box fresh blueberries
In a large bowl I mix together all my dry ingredients (white flour, whole wheat flour, baking powder, baking soda and cinnamon). I then beat my wet ingredients with a whisk in a separate bowl (eggs, milk, honey and vanilla). After each one is blended, I pour my wet mixture into my bowl of dry flour.

Once it's blended, I add butter to the pan and spoon my pancakes onto the griddle. Using a 1/4 measuring cup they tend to come out the same shape and I can usually fit four on at a time.

CAUTION: Make sure your pan is hot! If it's not hot enough at the start, your first pancakes will come out like a soggy mess.

Once the pancakes start to bubble, add some blueberries to the wet side (you can also add it to the mix if everyone likes them) and flip them over. They should be golden brown when you take them off. Voila!