Monday, July 1, 2013

milling mondays: whole wheat blueberry pancakes

These blueberry pancakes are absolutely AMAZING! They taste super fresh and the blueberries burst in your mouth when you take a bite. No need for syrup on this pancake which is stock full of blueberry goodness.
amazing Whole Wheat Blueberry Pancakes
recipe modified from

2 cups whole wheat pastry flour (soft wheat berries)
2 tsp baking powder
1 tsp ground cinnamon
1/4 fine sea salt
1 cup milk
1/2 cup water
2 tsp honey
1 tsp pure vanilla extract
1 1/4 cup blueberries (preferably organic)
yields 12-15 pancakes
If you mill your own flour, grind your soft wheat berries. I use my WonderMill on the pastry setting. Sift the freshly milled flour once to make it less dense (you can use the leftover bran in cereal or in my homemade muesli).

Mix the freshly milled flour, baking powder, cinnamon, and salt in a bowl.

In a separate bowl mix together the wet ingredients - milk, water, honey, and vanilla extract.
Add the wet ingredients to the flour mixture and whisk together.
Let the thick batter rest for about 10 minutes.
When the batter is done resting, add in the blueberries. 

Heat up the greased pan and scoop the pancake batter (using 1/4 cup measurer) onto the pan, turning half way through. Repeat until all of the batter has been used up.

Enjoy this yummy goodness!