Buttermilk Pancakes with Blueberries

This post is a result of a 2 hour school delay and a beautiful blanket of snow that fell in Portland overnight.  The new superintendent is almost a hero as this was the first 2 hour delay he bestowed upon the students of the west foothills this year.  My daughter woke up and was delighted to have a ‘day off’ of school until I informed her the start time was 11am instead of 9am (lucky middle schoolers get to start at 9am).  So, given the extra time and the buttermilk I had in my fridge needing to be used, a pancake was born.  I usually go to my trusted Better Homes and Gardens cookbook for basic bread recipes and I did again this morning.

Trying to lessen the carb load I used whole wheat pastry flour and omitted the sugar.  I doubled the recipe, replaced the cooking oil with melted butter and added vanilla.  I also greased the griddle with butter and added frozen blueberries.  My daughter ate the pancakes with peanut butter and maple syrup as is a long held custom in the Mack family and dear to my heart as well as my taste buds.

Buttermilk Pancakes with Blueberries

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 2 beaten eggs
• 2 cups buttermilk
• 4 tablespoons melted butter (1/2 stick)
• 1 teaspoon vanilla

Combine all ingredients in a large bowl and mix well until smooth.  Add extra buttermilk if batter is too thick for your liking.  Heat griddle to medium heat.  Test a small pancake to make sure the griddle is hot enough.  Grease griddle with butter and pour the pancake batter onto the griddle. Add a heaping tablespoon of frozen blueberries onto each pancake.  Cook about 2 minutes on each side or until golden brown.  Serve with butter and maple syrup or your choice of creative toppings.

Source:  Adapted from Better Homes and Garden cookbook.