Whole Wheat Blueberry Pancakes
My Grandaddy called me short stack. He was not so tall himself but he was the friendliest person you would ever meet. He was larger than life and never met a stranger. I think he prided himself on being a good teacher of life, you know street smart skills. He taught us all to play golf, taught my mother how to burn rubber in all 4 gears when she started driving and showed me how to make pancakes.
On Sunday mornings at Nana and Grandaddy’s they would have the coffee brewing, the intercom radio playing through the house and Grandaddy would have his griddle ready to go. He would pour the batter on the griddle as I stood and watched him explain that the pancakes had to bubble perfectly before you could flip them.
So to this day I credit him on my love of making pancakes on the weekends, how to golf and how to be a good friend!
1 cup whole wheat flour
1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 cups low fat buttermilk
1/2 tsp vanilla
1 cup blueberries, fresh or frozen
Mix together all dry ingredients. Then add egg, buttermilk and vanilla. Stir well and then fold in blueberries.
Heat a large skillet or griddle to medium heat. Coat with canola oil spray. Pour 1/4cup of batter onto griddle for each pancake.
When bubbles appear around the egdes and middle its time to flip. Cook about a minute or two per side or until golden brown.
Makes 12 4″-5″ pankcakes.
My pancake taste tester gave his stamp of approval for this recipe!