Friday, April 9, 2010

Best Blueberry Pancakes


After many misses with various pancake recipes, I've finally developed one that I like, or better yet, love. These come out nice, thick and fluffy. Enjoy with pure Grade A maple syrup, its worth the extra cost!

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour (subs. regular all purpose flour)
  • 1 + 1/2 cup vanilla soymilk at room temperature (subs. regular milk)
  • 1 + 1/2 cups fresh or frozen blueberries
  • 1 egg or equivalent using EnerG egg replacer
  • 4tsp baking powder
  • 1 tbl sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 3 tbl melted butter
Directions

  1. Mix dry ingredients, whisk and set aside.
  2. Mix room temperature milk, and melted butter and whisk.
  3. Add egg or prepared egg replacer to wet ingredients, whisk until combined.
  4. Combine wet and dry ingredients, dont overmix, smooth lumps with a spatula, add blueberries.
  5. Preheat griddle or frying pan to medium heat.
  6. Lightly coat the hot pan with vegetable oil or cooking spray.
  7. Pour 1/4 batter onto pan. Flip when edges appear dry or bubbles form on top.
  8. Top with butter and syrup.