- 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.