This morning felt like a pancake breakfast day. I opened my Better Homes and Garden Cookbook and began to use it's Blueberry-Buttermilk Pancakes recipe. After starting the process I realized I did not have many the ingredients, even the type of four and milk it called for! I decided to be creative and use what I had, and came up with something delicious and healthier I'd like to share. For those of you who do not think you will like wholewheat, these taste like light wholewheat because of the added ingredient of ground pecans. I also do not include butter as an ingredient but you can add it.
1. In medium bowl combine wholewheat flour, ground pecans, sugar, baking powder, baking soda, 1/4 tsp salt (optional) and cinnamon. Make a well in center of dry mixture. Set aside.
In another bowl or measuring cup (big enough) stir together the egg, buttermilk and oil. Add egg mixture all at once to the well in the dry mixture.
For each pancake, pur about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy toskillet. Cook over medium heat about 1-2 minute(s), until easy to lift with a spatula from underneath. Before turning, sprinkle several blueberries on top (you decide how many you like). Turn and cook until golden brown, Serve warm if desired. I like to keep them in a warm oven until all are ready to serve. Makes about 8. Note: They can be frozen with parchment paper in between the cakes and toasted/heated later.