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