Blueberry Whole Wheat Pancakes Recipe
Ingredients
| Buttermilk | 2 Cup (16 tbs) | |
| Eggs | 3 Large | |
| Butter stick | 3/4 (For brushing) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 1/2 cup whole-wheat flour | ||
| Wheat germ | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 teaspoons double-acting baking powder | ||
| Baking soda | 1 1/2 Teaspoon | |
| Sugar | 3 Tablespoon | |
| 2 cups picked over blueberries blueberry syrup or maple syrup as an accompaniment | ||
Directions
In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter.
In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined.
Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.
Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries, and cook the pancakes for 2 minutes on each side, or until they are golden.
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° F.oven.
In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined.
Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.
Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries, and cook the pancakes for 2 minutes on each side, or until they are golden.
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° F.oven.
Chef
