Sunday morning can be a great time to gather together and enjoy a good meal. Here is a recipe for pancakes using some whole-wheat flour (and white flour) and fresh blueberries. Our son Peter (#4) is our expert pancake man. I love that he likes to do it, although afterwards the kitchen resembles something out of the book The Cat and the Hat…and I am left looking for Thing One and Thing Two (no where to be found).
Having the pancakes sit while the other breakfast items are cooking makes for cold cakes…not good! So have everything else (eggs, juice, milk, softened butter, and syrup) ready to go so you can enjoy them right out of the skillet. Fresh blueberries are the best, but frozen work fine too.
1 cup flour
1 cup whole wheat flour
2 tablespoons sugar (or dash of Stevia)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon cinnamon (optional)
2 large eggs
1 1/2 cups skim milk
1 cup lowfat sour cream
1/4 cup melted butter (the real deal)
1/2 teaspoon vanilla extract
1 1/2 cups fresh blueberries, rinsed
oil for the pan
Mix flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon into a large bowl.
In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter, and vanilla extract and whisk to blend.
Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the ingredients just until blended (about 10 seconds).
Add the blueberries and gently fold them into the batter with a rubber spatula.
Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the skillet around to evenly distribute the oil.
For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3 or 4 pancakes at a time.
Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them about half as long, until the second side is golden brown.
Serve the pancakes immediately. Top with butter and maple syrup (we’ve gotten used the real kind, but it isn’t cheap). Makes about 15 pancakes…YUM!