Saturday, August 9, 2008


yield: 8 pancakes

1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
1 Tbsp olive oil
1/2 cup blueberries (if you want blueberry pancakes)

1. In a medium bowl, combine flour through salt, stirring with a whisk. Add buttermilk, egg, and oil, stirring well with a whisk until combined.
2. Pour about 1/4 cup batter per pancake onto a griddle at medium-high heat. If you want blueberry pancakes, after you have poured the batter onto the griddle, drop blueberries onto each pancake, pressing into the batter. Cook pancakes 2-3 minutes, or until bubbles form in the batter and steam starts to rise, then flip pancakes and cook for 1-2 minutes. If you are unsure if they're done, you can poke the pancakes with a sharp knife to see if it comes out clean.

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