Wholegrain blueberry pancakes

Fluffy wholegrain blueberry pancakes
Wholegrain pancakes with pure maple syrup make a yummy suppertime
stand in.

This is my childhood recipe for pancakes, found in a children’s book from the 1960’s. No matter how many other recipes I try, this is the one I always come back to. The pancakes are fluffy even when I use heavy flour, the recipe doubles well and leftover pancakes can be frozen. I always double the recipe and usually make it with a combination of whole white and kamut flour. If you double it you can also replace ½ cup of the milk with plain yogurt.

 *Old Black Witch’s Blueberry Pancakes

  • 1 ¼ cup flour (whole white, whole wheat, kamut, spelt…)
  • 2 ½ t baking powder
  • 3 T sugar
  • ¾ t salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 3 T oil
  • ½ c blueberries
Combine dry ingredients in a medium bowl. In a larger bowl combine the wet ingredients. Add the dry to wet and stir in the blueberries.

Drop by 1/4 cup full onto a hot, greased skillet or pan. Flip when the "up" side is firm.
Drizzle generously with maple syrup.
 
*From the book Old Black Witch, published in 1966.

Comments

  1. I have never seen such fluffiness and height in pancakes - look wonderfully tasty and so full of flavour! Plus they are healthy (it does not get better!)

    Cheers
    Choc Chip Uru
    Latest: Two Twix Fudgy "Whities"

    ReplyDelete

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