Whole wheat blueberry pancakes

My apologies for not posting for the past few weeks. We’ve had guests, and work has kept me fairly busy. But perhaps the real reason is that the CSA has bestowed upon us many, many leafy greens, and I have been struggling to find creative ways to use them up. I made a lasagna with kale and mushrooms that I froze. If it turns out well when I’m finally in the mood to bake it, I’ll definitely post. I do have one greens recipe to share, and I’ll add it to the site later this weekend.

For now, I wanted to share this delicious recipe for whole-wheat pancakes. Like buckwheat, I believe whole wheat gives pancakes a little more substance and is one of those rare occasions where the healthier option tastes better than the all-purpose stuff. It’s not a healthy recipe, though, and it’s packed with flavor. The trick is to use sour cream as part of the liquid in the pancake batter. The result is a pancake that literally does taste like a sweet cake you made in a pan. Go figure.

This recipe calls for a pint of blueberries because that’s what I found at our farmer’s market this morning, but you could easily substitute any seasonal fruit, bananas or just omit the fruit altogether. It should cook the same way regardless, though it takes a few extra minutes when there is fruit in the batter.

Here’s how I made it for four people:

1. In a large bowl, combine 1 1/4 cups whole-wheat flour, 1/8 cup sugar, 1 tsp. baking soda and 1/2 tsp. salt.

2. In a separate bowl, whisk together 1 cup whole milk, 1 cup sour cream, 1 large egg and 2 tsp. vanilla extract. Pour the liquid into your dry ingredients and mix until the lumps are gone.

3. Add 1 pint fresh blueberries to the batter, and preheat your oven to 200 degrees.

4. In a nonstick skillet, heat up 1 tbsp. unsalted butter and spoon in about one ladle of the batter. The trick is to control the heat (medium low is the goal) so that the outside turns golden brown while the pancake cooks through. These are quite spongy, so you want to make sure they cook all the way through.

5. Flip when you see bubbles forming on the uncooked side of the pancake. Remove from heat when both sides are golden brown, and place in oven to keep warm as your work through the batch.

6. Add additional butter before each pancake to ensure there is enough grease in the pan. I used about 2 1/2 tbsp. to make the entire batch of 9 pancakes, so we’re not talking about tons of fat here. Just enough to make it taste good!

Serve with maple syrup (the real stuff, please), and enjoy!

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