Whole Wheat Pancakes
It’s that time of year again up north. Yes it is Blueberry season and the roadside bleuet sauvage (wild blueberry) stands are everwhere. For those of you that don’t live in blueberry country, wild blueberries from Quebec are little and are packed with flavor. The big round (and admittedly nice looking) commercial blueberries simply don’t compare -sorry.
And so I think it is time to post a good, healthy, whole wheat blueberry pancake recipe. This recipe includes maple syrup in the batter but of course it wouldn’t be complete without maple syrup on top as well.
Here it is -
1 cup all-purpose flour
3 / 4 cup whole wheat flour
1 / 3 cup fine cornmeal
1 / 3 cup rolled oats
2 tablespoons sugar
2 teaspoon baking powder
1 / 2 c. teaspoon salt
1 / 2 c. teaspoon baking soda
1 / 2 c. teaspoon nutmeg
1 3 / 4 cup buttermilk
1 / 4 cup canola oil
1 / 3 cup maple syrup (grade b maple syrup recommended)
3 large eggs
Zest of one lemon
1-2 cups fresh or frozen blueberries (if you must)
In a large bowl, mix the dry ingredients with a wooden spoon and set aside. Mix liquid ingredients together and lemon zest and stir into dry mixture. Whisk until the mixture is smooth. Pour 1 / 4 to 1 / 3 cup of batter into a hot skillet and sprinkle with blueberries. Turn the pancake when bubbles appear on the surface. Pour maple syrup. Makes a dozen or so pancakes.
PS – I’ve never ordered from these guys because I can just drive up to Lac Saint-Jean and get fresh, wild blueberries, but maybe someone can give these guys a try – http://www.blueland.ca If you order from them, leave a comment here and let us know how if they are any good. -Robert
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