The Bread Bible by Beth Hensperger

Author:Beth Hensperger
Language: eng
Format: epub, mobi
Publisher: Chronicle Books LLC
Published: 2014-04-08T04:00:00+00:00

Whole-Wheat Blueberry Buttermilk Pancakes

Whole-wheat pancakes are heartier than pancakes made just with white flour, and blueberries are an important ingredient, giving a counterpoint of taste and texture.

Makes sixteen 4-inch pancakes

1 cup unbleached all-purpose flour

3/4 cup whole-wheat flour

1 tablespoon light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups cultured buttermilk

2 large eggs

1/4 cup vegetable oil

1/4 teaspoon pure vanilla extract

11/2 cups fresh or drained canned blueberries, or 1 package (12 ounces) unsweetened, frozen blueberries, unthawed

1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl using a whisk or electric mixer, beat the buttermilk, eggs, oil, and vanilla until foamy. Add the buttermilk mixture to the dry ingredients, stirring just until combined. Do not overmix; the batter will have small lumps. Let the batter stand at room temperature 15 minutes. Gently fold in the blueberries, taking care not to break them.

2. Heat a griddle or heavy skillet over medium heat until a drop of water dances over the surface. Lightly grease it. Using a 1/4-cup measure for each pancake, pour the batter onto the griddle. Cook about 2 minutes, or until bubbles form on the surface, the edges are dry, and the bottoms are golden brown. Turn once, cooking the opposite side, about 1 minute, until golden. The second side will take half the amount of time to cook as the first side. Serve immediately or keep warm in a 200°F oven until ready to serve.

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