One of my favorite ways to mark a special occasion is to make a big batch of pancakes for the wonderful people in my life. I still had a fair amount of blueberries in the freezer, saved from our blueberry picking excursion in August. Perfect for blueberry pancakes. Can’t imagine any way I’d rather spend my final morning in Wisconsin than with a lazy pancake morning with the farm family!
Whole Wheat Pancakes
2 scant cups whole wheat flour
1 tablespoon brown sugar (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk or milk of your choice
3 tablespoons oil
Fresh or frozen blueberries (optional)
Combine dry ingredients in a bowl. Whisk together egg, milk, and oil in a small bowl, then mix into the dry ingredients just until combined. Ladle a small amount of batter into a heated and buttered pan. If desired, drop a few blueberries on top of each pancake just before flipping over. Cook until golden brown on both sides and enjoy!