Recipes : Blueberry Whole Wheat Pancakes
Description: We love pancakes for a lazy weekend breakfast. This version is extra flavorful—and healthful—with whole wheat flour, fresh berries, nutmeg, and a rich maple butter syrup to top it all off. Enjoy these on their own or with a side of bacon on a weekend morning. If you have extra, set some aside for a quick weekday bite.
Servings: 4
Cost: $1.55 per serving
Ingredients
- 1 1/2 cups whole wheat pastry flour (or white all-purpose flour, or a combination of the two) $0.54
- 2 tablespoons sugar (or honey) $0.05
- 1 tablespoon baking powder $0.11
- 1/2 teaspoon salt $0.01
- 1/2 teaspoon cinnamon $0.05
- 1/4 teaspoon nutmeg $0.05
- 1 egg $0.30
- 1 1/2 cups milk $0.62
- 6 tablespoons oil (or butter) $0.30
- 1 teaspoon vanilla extract $0.38
- 4 ounces blueberries (fresh), about 1 cup $1.10
- For the maple butter:
- 1/4 cup maple syrup, warmed $2.56
- 1 tablespoon butter, melted $0.15
- 1 teaspoon confectioner's sugar (or cinnamon) for garnish * -
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg and mix well.
- In a separate bowl, beat the egg, milk, 4 tablespoons of the oil (or melted butter), and vanilla.
- Combine the wet ingredients (egg, milk, oil, and vanilla) with the dry ingredients and stir with a fork or whisk until no lumps remain, but do not overmix. Add about 3/4 cup of the blueberries (saving the rest to top the pancakes once they are done) and gently stir to combine.
- In a griddle or large frying pan, heat 1/2 teaspoon of oil over medium heat until it shimmers. Using a ladle or a measuring cup, pour in about 1/4 cup of the batter (depending on the size pancakes you desire). Once the pancake edges have started to cook and small bubbles appear all over the surface (about 3 minutes), carefully flip using a spatula and cook the other side for about 2-3 minutes. Remove the pancake once it's light golden brown on both sides to a serving plate. Hold the pancakes in a 200 degree oven while you finish cooking the rest.
- Continue cooking the pancakes, adding another half a teaspoon or less of oil to the pan between pancakes. You may need to lower the heat slightly to keep them from burning.
- Mix the maple syrup with the melted butter in a small bowl or jug to make the maple butter.
- To serve, top pancakes with the remaining blueberries, drizzle with maple butter, and sprinkle with confectioner's sugar or cinnamon (optional).
Notes
- For a gluten-free variety, try buckwheat flour or brown rice flour, or a mixture of the two.
- You can make these pancakes with other fruits, if more available, such as blackberries, raspberries, sliced bananas, or small pieces of diced apple.
- To save time, we like to mix up a quantity of the dry ingredients and keep it on hand as our own pre-made pancake mix. Then, all you have to do is add about 1 2/3 cup of the dry mix to the wet ingredients when you are ready to make a batch.
- Pancakes can be kept in the refrigerator for a few days or frozen between sheets of wax paper in an airtight container to enjoy as a quick breakfast on weekdays—just bake in the toaster oven, or oven, at 350 degrees for about 10 minutes, or until they are warmed through.