pancakes_blueberrybuttermilk

Pancake Chronicles: Week 4, Blueberry Buttermilk Pancakes

Always sure to please and a good way to add antioxidants to your breakfast, blueberry pancakes are a sure winner around Bacon Scouts Headquarters. Fresh or frozen, whichever kind of blueberries you have will work well. Don’t forget to serve with pats of butter and maple syrup or honey!

I like these best because they also work well with frozen blueberries if fresh blueberries are not in season or reasonably priced. In addition, a touch of lemon juice gives these pancakes only a slight lemon flavor. The amount is very flexible and can be increased or decreased depending on your preference. If using frozen blueberries, I recommend not folding them into the batter unless you want purple dyed pancakes; instead the blueberries could be dropped into each pancake a few at a time as they are cooking on the griddle before flipping.

This is the fourth installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.

This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.

Blueberry Buttermilk Pancakes

Griddle Preparation:
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.

Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Whisk together in a separate bowl:
1 3/4 cups  buttermilk
4 TBSP butter, melted
1/4 cup honey
3 eggs yolks, reserve the whites for next step
3 tsp lemon juice
2 cups fresh or frozen blueberries, thawed and drained

Directions:
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Beat the reserved egg whites until peaks are stiff, but not dry. Fold whites into the batter along with the blueberries. (If using frozen blueberries, you may prefer to add them by dropping a few into each pancake as it cooks on the griddle.)

Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake.  Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.

Serve with pats of butter, maple syrup, honey or plain yogurt.

Have a blueberry-rific day!

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