"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Whole Wheat Blueberry Pancakes Recipe

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This recipe for Whole Wheat Blueberry Pancakes, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The McGreal Family
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. whole wheat flour
1 T. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 c. sour milk (see instructions)
2 T. cooking oil
Blueberries, fresh or frozen, slightly thawed

Directions:
Directions:
Sour milk by placing 1 T. lemon juice in glass measuring cup and add enough milk to make 1 c. total liquid. Let stand at least 5 minutes before using.
Combine flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture and set aside.
Combine egg, oil and sour milk. Add to flour mixture all at once. Blend until just moistened (batter will be lumpy).
Pour batter onto hot, lightly oiled/buttered griddle or skillet. Once bubbles just begin to form, sprinkle blueberries onto pancake. Flip when surface is bubbly and edges are brown.

Adapted from Better Homes & Gardens.

Personal Notes:
Personal Notes:
These are surprisingly light for being whole wheat pancakes, though they are hearty. I think the key is the sour milk. Sometimes we add cinnamon/nutmeg/cloves to the flour mixture and sprinkle in chopped pecans instead of blueberries. Traditional pancakes leave our kids hungry after a couple of hours; these carry them until lunch time.

 

 

 

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