Blueberry Pancakes with Local Wheat Flour

Recipe from Sarah Voiland, 2014

A recipe I’ve been tweaking for a few years…

2 eggs, beaten 
2 cups milk or soy milk (can substitute half of it with yogurt for richer flavor)
1/4 cup oil (can even be olive oil!)
1 cup all purpose flour (can use all whole wheat for slightly heavier pancake)
1 cup local whole wheat flour
2 tbs brown sugar (or sweetener of choice)
3 tbs baking powder
1/4 tsp salt
1 cup frozen local blueberries
Serves 4. Mix wet ingredients in a bowl (excepting the blueberries). Mix dry ingredients in a bowl. Put wet and dry together, mix quickly until mostly smooth. Add blueberries and stir in gently. On skillet or griddle with a high heat oil (coconut oil is very tasty here) pour batter by about the half cup full to make pancakes. Use medium to med-low heat.

Cook each pancake on the first side until bubbles form on top and the underside is getting golden, then flip and cook until cooked through. Add more oil if pan gets dry between batches. Put finished pancakes on a plate in a warm oven while you cook the rest.

Serve with maple syrup, butter and hot tea. And perhaps some warm blueberry sauce (see the sauces section for a recipe).