whole-wheat blueberry pancakes
Pancakes are kind of magical, aren’t they? They’re so nostalgic {outdoor pancake breakfasts in the summertime, pajama-clad brunches with the family, my Babcia’s pancakes for dinner – slathered in sugar and jam}, so easy to make, and – most of all – so damn tasty.
I love how you can add practically any ingredient to the batter and then make them however you want. They can be sweet or savoury, or you can keep ‘em simple. What I am saying, I guess, is that I’m deeply in love with them and that if I could marry a pancake, I would. But then I would eat it and our marriage would be over immediately… so I suppose I’ll stick with devouring copious amounts of them instead.
My latest batch {I nearly ate them all} was of these Whole-Wheat Blueberry Pancakes. Fresh berries are best used in this recipe, as they add a ton of flavour without making the pancakes soggy; but if you’ve only got frozen they’ll do just fine.
Excuse me, I have to go. There are mountains of pancakes here and they’re not going to eat themselves.
Whole-Wheat Blueberry Pancakes
Serves 2
Ingredients:
1 ¼ cups whole-wheat flour
2 tablespoons wheat bran
2 tablespoons flax seeds
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup + 2 tablespoons milk
1 large egg, lightly beaten
1 tablespoon honey
1 teaspoon pure vanilla extract
1 cup fresh blueberries
butter or oil, for pan
maple syrup, to serve
Instructions:
1. Heat butter or oil on a large pan over medium-high heat.
2. In a large bowl, whisk flour, bran, flax, baking powder, and salt; set aside.
3. In a small bowl, whisk milk, egg, honey, and vanilla; pour the mixture from the small bowl into the large one with the dry ingredients and whisk until smooth. Stir in the blueberries.
4. Reduce the heat on the stove to low-medium and add ¼ cup of batter to the centre of the pan, spreading slightly with a rubber spatula. Flip once the top is bubbled and slightly set, and repeat with the remaining batter, adding more butter or oil as needed.