May 22, 2010

Blueberry Multigrain Pancakes

Saturday mornings mean pancakes! Pancakes are perfect because they are a blank canvas for creativity. Chopped toasted nuts, fresh and dried fruit, even carrots and raisins (topped with a little cream cheese, it's like morning carrot cake) have all gone into our pancakes on one morning or another. This morning, we're craving sweet and tangy blueberries.

Loaded with fruit, flaxseed, and whole grains, and topped with a blend of syrup and berry preserves, these pancakes are the powerhouse for the long bike ride we'll take after breakfast. Feel free to add whatever suits you, or whatever you have on hand.

Multigrain Pancakes with Maple & Berry Syrup
Makes 12 pancakes

1 3/4 cup all-purpose flour
2 T brown sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1 egg, slightly beaten
1 1/2 cups milk
3 T cooking oil
2 T ground flaxseed
1 T cinnamon
2 t pure vanilla flavoring
1 cup fresh or frozen blueberries

For syrup: 1/4 cup maple syrup, 1/4 cup mixed berry preserves, 1 t cinnamon. Mix well and warm slightly in microwave.

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine egg, milk, and oil. Add egg mixture at once to flour mixture and stir until just moistened (should be lumpy). Stir in blueberries.

Preheat a large, lightly greased skillet or pan. You will know when the pan is hot enough when a drop of water sputters gently when tossed onto the pan. Your pan is too hot if the water immediately evaporates, or not hot enough if the water sits on the pan. Pour 1/4 cup batter onto the skillet for each pancake. When bubbles begin to form on the surface of your pancake, and the sides are slightly cooked, flip to the second side.

Top with mixed berry syrup, and optional toppings of butter, cinnamon, cream cheese, or chopped nuts.

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