Wholegrain blueberry pancakes
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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.
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.
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!)
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Choc Chip Uru
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Thanks. My kids agree!
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