Ingredients Jump to Instructions ↓

  1. pancakes -

  2. 1 egg

  3. 1/2 cup whole wheat flour

  4. 1/2 cup all purpose flour

  5. 1 cup buttermilk*

  6. 1 T brown sugar

  7. 2 T vegetable oil

  8. 1 t baking powder

  9. 1/2 t baking soda

  10. 1/4 t salt

  11. 3/4-1 cup blueberry (fresh or frozen)

  12. 1 T butter (for the pan)

  13. streusel -

  14. 1 T unsalted butter

  15. 1 T flour

  16. 1/4 cup sugar

  17. sprinkle of cinnamon

  18. 1 cup measuring cup and fill to the top with milk. Stir together and allow to sit out for 5 minutes, and next thing you know, it's buttermilk.

Instructions Jump to Ingredients ↑

  1. Make pancakes! In a medium bowl, beat egg with hand mixer or whisk vigorously until fluffy. Beat in remaining ingredients besides blueberries (flour, buttermilk, sugar, vegetable oil, baking powder, baking soda, and salt) until smooth. Stir in blueberries.

  2. Melt a tablespoon of butter griddle or skillet over a medium heat. For each pancake pour scant 1/4 cup of batter onto hot griddle. Cook pancakes until bubbly on top and puffed and dry around the edges. Turn and cook other side until golden brown. Place pancakes on a baking sheet in a warm oven (150-200 degrees F) until they are all cooked.

  3. Make streusel. Using a fork or your hands rub the cold butter into the flour. Add sugar and cinnamon and rub all together until resembles coarse crumbs.

  4. Sprinkle streusel evenly over all of the pancakes and turn the oven up to 350 degrees F for about 5 minutes or until streusel is crispy to the touch and smells fabulous.

  5. Promptly stack the pancakes. Drizzle with maple syrup and eat a breakfast you will want to serve for lunch, dinner and dessert.


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