Foodie fans today is National Blueberry Pancake Day.  I love pancakes but I'm not a blueberry fan.  I'm more of a purist when it comes to pancakes - from time to time I'll put in crumbled bacon or pecans (or both), but 99% of the time I just want a regular pancake with butter and sometimes syrup...

2 cups all-purpose flour

2 cups whole-wheat pastry flour (sold in bulk at health food store)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 Tablespoons sugar

1/4 cup canola oil

2 eggs, beaten

1 Tablespoon vanilla extract

2 cups low-fat buttermilk

1 cup low-fat milk

2 cups fresh blueberries

Mix all dry and liquid ingredients. Beat until all lumps disappear and milk is bubbly. Add more milk if too thick. Add blueberries and mix. Pour 1/4 cup of mixture into pre-heated skillet with a little canola oil. Cook until brown on both sides. Enjoy with pure Vermont maple syrup. For convenience, cook pancakes on square flat pan.

Serves: 8

 Recipe from http://www.virtualcities.com/ons/vt/j/vtjc8012.htm