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.