Believe it or not, I’m not actually that huge a fan of pancakes, but I’ve tried enough pancake recipes this year, searching for the best one(s), that I ought to have it as a separate tag on this blog. Thus, one weekend morning I made Buttermilk Blueberry Pancakes.
This pancake recipe uses 2 parts whole wheat flour and 1 part all-purpose flour. I like this because I used to add whole wheat flour to my pancakes and waffles before I started my recipe goal this year. As the title points out, buttermilk and blueberries also are key ingredients. This recipe also includes a little vanilla extract, which is unusual for most recipes; perhaps it offsets the whole wheat a little bit while adding few calories.
These cooked up very easily, and very well. I really enjoyed these. They were both delicious and healthy. The author suggested wrapping and freezing them, which we did. I normally stick with yogurt or smoothies for breakfast, but one morning I really wanted a stack of these, and was glad I had them. They were very good reheated, a nice change from yogurt or other quick breakfasts. I’ll make this recipe again.