Baker’s Recipe: Blueberry Wheat Pancakes

While there isn’t much of a difference between pancakes and waffles, the two mainstays of breakfast and brunch really show how far the same ingredients can go when it comes to making a dish. Eggs, flour, milk, oil and baking powder can be transformed into hearty waffles, luscious pancakes or even delectable crepes. It’s all about the tools and the skills, not the ingredients.

Blueberry Wheat Pancakes
Makes enough for 4 people

1 cup of wheat flour
4 tablespoons of sugar
1 tablespoon of baking powder
Pinch of salt

1/2 a teaspoon of cinnamon
1/8 teaspoon of orange zest
1 medium egg
1/3 cup of vegetable oil
1 and 1/4 cup of milk
1 teaspoon of vanilla extract
1 cup of blueberries (fresh or frozen)

Two mixing bowls (one large, one medium)
A whisk
A sifter
Measuring spoons
Measuring cups

A spatula (metal kind for flipping)
A griddle (cast iron for taming the flame elementals)

1. Sift all the dry ingredients together in a large mixing bowl. In another bowl combine all the wet ingredients and whisk them together. Set the blueberries aside.
2. Add the mixture of wet ingredients to the dry and whisk them together. Let the batter set for 10-15 minutes.
3. Heat the griddle over medium heat. The pancakes can be any size you want, but I tend to stick to using about a third of a cup of batter per pancake.
4. Spoon out the batter onto the griddle. Put the a few spoonfuls of blueberries on the batter on the griddle.
5. When tiny bubbles begin forming on the surface it should be ready to flip. If the heat is too hot, the bottom of the pancake will burn before the batter begins to bubble.
6. Serve the pancakes as they become ready.

I’d recommend serving the pancakes with warm maple syrup (real syrup, not that knock-off stuff), a side of fresh fruit and, of course, bacon or sausage because every meal is better with pork.

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