Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry-Walnut Pancakes


Added by: Kathy Gunst

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Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes



Feel free to substitute any of your family's favorite berries for the blueberries.





Ingredients

2/3 cup whole wheat flour

2 tablespoons walnuts, finely chopped

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 large egg yolk

2 tablespoons melted butter, plus butter for the skillet

2 tablespoons maple syrup

2 egg whites

Pinch cream of tartar

1 cup fresh or frozen (and thawed) blueberries

1 cup fresh or frozen (and thawed) blueberries for topping, optional





Preparations

In a small bowl, mix together the flour and walnuts. Stir in the baking powder and salt. Whisk together the milk, egg yolk, melted butter, and maple syrup in a large bowl. Add the flour-walnut mixture and gently stir together. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the pancake batter. Gently fold in 1 cup of blueberries. Heat a large skillet or pancake griddle over moderate heat and brush lightly with the butter. Let heat 1 minute. Using a large spoon, form pancakes about 3 inches wide, and cook for 2 minutes; gently flip pancakes over, and cook another 1 to 2 minutes. Repeat with the remaining batter. Serve hot with butter and top with the remaining cup of blueberries (if using). (Makes 4 servings)