This makes a pancake that you can feel good about serving and eating regularly. It is made with a mix of whole wheat and all purpose flours so that it still remains tender and delicious. These pancakes also freeze well so you can have them for an easy weekday morning breakfast. I pop them directly in the toaster and heat them and I almost like them better than when they were fresh.
Blueberry Buttermilk Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
2 T wheat bran
1/4 cup sugar
1/2 t salt
2 1/4 t baking powder
1/2 t baking soda
2 eggs
2 cups buttermilk
1/4 c unsalted butter, melted
blueberries
In a large bowl, sift together the flours, sugar, salt, baking powder, and baking soda.
Make a well in the center and add the dry ingredients.
Mix gently, just until everything is wet. Do not overmix. Place batter in a warm pan 1/3 cup at a time. Sprinkle blueberries over pancakes and cook until bubbles appear at the edges.
Flip the pancake and cook an additional 2-3 minutes.
