Recipe – Whole Wheat Pancakes with Blueberries

A favorite standby recipe of mine is my whole wheat pancakes.  Made with 100% white wheat flour, they are nutritious and hearty but still fluffy and tender.  Blueberries are also a delicious and healthy touch!  This recipe is one of my “cast iron recipes” because they taste SO much better when cooked in a cast iron skillet.  I grind my own white wheat flour from wheat I buy in bulk, but if you don’t have a grinder, King Arthur makes a fantastic white wheat flour which is my first choice of commercial flour. And YES, the pancakes in the photo are mine made with white wheat flour.  Go ahead – click on the picture.  You’ll drool, I promise!

Hard white wheat is nutritionally the same as the standard hard red wheat except it has less tannins, so it comes with a milder flavor and lighter texture.  If you have trouble finding white wheat flour (or berries) locally, you can also find it on Amazon here.

Whole Wheat Pancakes with Blueberries

• 2 cups white wheat flour
• 2 Tbs sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 beaten eggs
• 2 cups milk
• 2 Tbs oil
• 1 Tbs vanilla extract
• 2 cups frozen or fresh blueberries

Combine the flour, sugar, baking powder and salt.  Make a well in the center of the flour mixture; set aside.  Combine the eggs, milk, oil, vanilla and blueberries.  Add the wet mixture all at once to the dry mixture and stir until moistened.  Batter will be lumpy. ** Adding the blueberries into the batter may make streaks of grayish colored batter.  If you would rather not have that, you can individually place the blueberries onto the pancakes after you pour the batter.

Pour about 1/4 cup of batter onto a hot, lightly greased cast iron skillet or dutch oven.  Cook over medium heat about two minutes, then flip over once the batter starts to “set” and the pancakes bubble up.  Cook for another minute on the other side until it is golden brown.

These pancakes are light, fluffy and delicious even with the whole wheat flour.  I like to make them the right size to fit into my toaster, and I usually make a double or triple batch.  The leftovers go into the freezer for quick toaster pancakes for breakfast.  Who needs Eggo­­ waffles? 

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