When I try out a basic recipe for something and have great results, I tend to use it as a baseline for creating many new recipes. I use the same basic chocolate chip cookie recipe with many variations, and now, this Buttermilk Pancake recipe. I first made the recipe back in February, and have since made it many times. When blueberries were abundant at the Farmer's Market this summer, I knew they would be destined for pancakes. Though the recipe isn't unhealthy, I did want to make a small changes to make it healthier. I did this by simply subbing half the flour for whole wheat pastry flour. I also added a tsp. of vanilla extract, just for a bit more flavor with the blueberries. These pancakes were still light and fluffy, full of sweet berries, and perfect for Saturday morning breakfast!
Blueberry-Buttermilk Wheat Pancakes
1 c. unbleached all purpose flour
1 c. whole wheat pastry flour
1 tsp. salt
1 tsp. baking soda
2 eggs, slight beaten
2 tbsp. canola oil
2 c. lowfat buttermilk
1 tsp. vanilla extract
1 pint blueberries
Heat griddle over medium (about 350*)
In a medium mixing bowl, whisk together salt, baking soda and flours.
In a large mixing bowl, whisk together oil, eggs, buttermilk and vanilla.
Add dry ingredients to wet, stir until moistened.
Add blueberries to batter and stir gently, careful to not break berries.
Spray griddle with nonstick spray, ladle batter onto griddle.
Cook for 3-4 minutes, until bubbles form all over pancakes, flip and cook for another 2 minutes.
Repeat with remaining batter.
Serve with pure maple syrup and butter.
Note: These keep well in the freezer in a food storage bag. To reheat, just place in a foil packet and cook at 350* for 10 minutes.