It's no secret in my house that Mom loves her pancakes. I've actually been known to serve them for dinner on occassion. I've tried numerous recipes and mixes and thought I'd share my tried and tested no fail whole wheat blueberry pancake recipe with you.
I use this recipe via here with some additions...
1 1/4 cups whole-wheat flour
1/3 cup cornmeal
6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups water
2 large eggs
1/4 cup vegetable oil plus additional for brushing griddle
zest of half a lemon (finely zested)
1 1/2 cups fresh blueberries (or more if you like them extra berry-licious)
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.
This recipe makes enough for me, my husband and hungry toddler for two breakfasts. I make them Saturday morning and we eat the leftovers on Sunday! I hope you enjoy this recipe as much as we do. Happy Sunday!