Blueberry Pancakes July 29 2013, 0 Comments

We love the weekends! Nothing says Saturday morning like fluffy blueberry pancakes drizzled with maple syrup. We have a few different recipes and this is one of our favourites. This recipe makes about 4-6 "American" size pancakes.

INGREDIENTS:

3/4 cup almond milk (You can easily substitute your favourite milk, almond just happens to be ours)

1 tablespoon apple cider vinegar (Any white vinegar will do, you can even use lemon juice, but we prefer the flavour and acidity level added by apple cider vinegar)

1/2 cup organic all purpose flour (We use Doves farm. They produce lovely gluten-free alternatives as well)

1/2 cup organic whole wheat flour (See our notes above :)

1 tablespoon sugar (Feel free to use any sweetener you like, so long as it dissolves easily. No one likes gritty pancakes. For our pancakes we use Tate & Lyle icing sugar)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon fine salt (We use Pink Himalayan)

1 egg (You can use an egg substitute, bananas or flax seed, but keep in mind this can effect the the fluffiness of your pancakes)

1 cup blueberries

A little butter or grape seed oil for your pan or griddle

 

1. Stir milk and vinegar together in a small bowl and let sit to "sour" for 5 minutes. (Sour milk is not the same as spoiled milk. Adding an acid to milk, such as vinegar or lemon juice, causes it to coagulate or thicken. When mixed with baking soda it creates carbon dioxide bubbles that help our pancakes get their rise)

 

2. Sift flour, sugar, baking powder and baking soda in a mixing bowl.

 

3. Whisk egg into soured milk and pour into your dry ingredients. 

 

4. Mix your batter until there are no lumps (careful not to over mix) and leave to sit for ten minutes. No stirring!

 

5. Heat your large pan or griddle to medium heat and coat with butter or grape seed oil. If your pan or griddle isn't large enough you can make two pancakes at a time, otherwise, pour 4 even circles of batter onto your skillet or griddle, then add your blueberries (as many as you like) to the top of your pancakes and cook until bubbles rise to the surface.

 

6. In a minute or two, check to see if the underside is nice and golden. Flip and cook until the other side is a lovely golden brown and your blueberries are warm and releasing their juices (warning: this will look delicious!) 

 

7. Plate and eat!

 

We like our pancakes with a touch of butter and a generous splash of good quality maple syrup.