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Whole Wheat Blueberry Pancakes

19 Jan

Ingredients:

  • 1 egg
  • 1 cup whole wheat flour
  • 3/4 cup milk
  • 1 Tb light brown sugar, packed
  • 2 Tb vegetable oil
  • 1/2 tsp vanilla
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries, fresh or frozen

Using a hand beater, beat the egg until fluffy. Add all of the remaining ingredients except the blueberries and beat until smooth. Heat a 10″ skillet, griddle or electric skillet to medium heat (375 degrees).  Use butter to grease the skillet if necessary.

Pour a scant 1/4 cup of the batter into the hot skillet, sprinkle a few blueberries on top of the batter. Cook until this side is dry around the edges. Flip over and cook this side until puffed, golden brown.

Yields 6 pancakes

Tip: Keep in mind that the whole wheat flour is naturally darker than all-purpose flour, so adjust how you judge the golden brown coloring.

Suggestions: I suggest serving my Butter Walnut Syrup over these pancakes.

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Posted by on January 19, 2012 in Breakfast

 

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