The weekend doesn't feel complete without a leisurely brunch and a mimosa or two. I'm addicted to pancakes and have tried at least a dozen variations before I finally came up with a recipe that is brunch-worthy.
1 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons vegetable oil
1 pint fresh blueberries
Sift together flours, baking soda, baking powder, sugar, and salt and set aside. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Add the vanilla and the oil and whisk together. Add the flour mixture to the wet mixture and quickly whisk together (a few lumps are OK). Drop by ladlefuls and put about a dozen blueberries in each pancake. Cook until bubbles begin to break through, about 2 minutes on medium heat. Turn and cook until the other side is nicely browned, about 1 minute. Serve with butter, maple syrup, and a few extra blueberries to garnish.
No comments:
Post a Comment