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Blueberry whole wheat pancakes | goodnotperfect.com

 

It’s a crisp Sunday morning here. I have put Sesame Street on for a whole 45 minutes of attempted peace and quiet to spend some time sitting in a sunbeam with my coffee and computer. I have tried to start this post a few times, only to be interrupted by a request for a reading of “Go Dog Go” (I cannot turn down a book) and then moments later the sound of a loud crash when my “innocent sweet kitty cat” decided to take a flying leap to the top of the bookcase, presumably to help me declutter a bit.

All pretty typical for a Sunday.

This is the morning that is usually free of commitments for us, and a relatively calm spot after the chock full calendar that we inevitably encounter each Saturday. To me, the best Sundays start with nothing on the calendar and end up with an impromptu backyard BBQ or playdate.

While the calendar is technically open, there is always one thing we have to do…. and that is make pancakes, of course.

As the resident pancake flipper, my  husband takes the reigns on this project.  Here’s the recipe he uses religiously (appropriate descriptor because he uses it every Sunday, of course).  We have found that the best option for blueberry pancakes is the wild blueberries from the freezer at Trader Joe’s, just because they’re smaller and extra sweet.  I highly recommend them if you haven’t tried them before.

Blueberry Whole Wheat Pancakes
Prep time:
Cook time:
Total time:
Serves: 10 pancakes
Moist, fluffy whole wheat pancakes that don’t taste like cardboard.
Ingredients
  • 1 cup whole wheat pastry flour
  • 1/3 cup milk (2% or whole preferably)
  • 1 egg
  • 1 cup plain yogurt
  • 2 tsp sugar or maple syrup (or 1/2 mashed banana)
  • 2 tsp oil
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3/4-1 cup frozen blueberries, rinsed to defrost (or fresh blueberries)
Instructions
  1. Beat the egg, then add all other ingredients except blueberries, stir to combine. Add blueberries at the end and gently fold in. Use a 1/4 cup measuring cup or small ladle to scoop onto hot, well greased, griddle.

My 45 minutes is up, and tantrums are in progress. I believe right now the twins are fighting over possession of some water bottles (naturally, because there are only about 24 of them in the pack and those 3 must be somehow the best).  So I am going to run.  But I hope to bring you another Pancake Sunday update soon.

Blueberry whole wheat pancakes | goodnotperfect.com

 

Mary, I know you have your own pancake traditions, and, being the open minded woman I am, I’d be happy to check out your particular pancake “denomination” sometime (although convincing my husband to switch recipes may be a harder sell).

What is your favorite pancake recipe?

Laura Sig

 

 

 

 

1 Comment on Blueberry Whole Wheat Pancakes

  1. We do, of course, have our pancake traditions. Just made up a batch this morning! We make a plain whole wheat batter and add chocolate chips for the girls. Last week when my mom was visiting, we added some Cinnamon Crunch Granola to the pancake batter, which was delicious and crunchy! We topped those with homemade strawberry syrup. Blueberries sometimes make a cameo, too. Happy eating!

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