Food Works Blueberry Pancakes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 cup whole wheat flour
• 1/2 cup barley flour or 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk
• 1 egg
• 2 tablespoons oil (canola or olive)
• 1/2 cup blueberries (or more)

Recipe

• 1 mix all dry ingredients together into a large bowl.
• 2 meanwhile, mix all the wet ingredients into another bowl.
• 3 add the dry ingredients into the wet, thoroughly mix. if batter is very thick and won't drip off spoon, add a tiny bit more water. if batter is too thin and dribbles easily off the spoon, add more flour. mix again.
• 4 add the blueberries.
• 5 very gently mix blueberries inches for batter that isn't so blue, toss your berries in a bit of flour before adding. this locks in the juice during cooking.
• 6 heat a non-stick frying pan to medium (6) and lightly oil with cooking spray, butter, or liquid oil.
• 7 spoon some of the batter into the pan, forming circles about as big as the palm of your hand. fill the pan with circles, but try not to touch them together. if they get stuck together, cook them for a moment, then separate.
• 8 cook until top side is dry (not shiny) and bubbles begin to form.
• 9 check bottom side for doneness (just turning golden brown) and flip when ready. flip pancakes towards the centre of the pan so they don't fall on the floor. if your pancake lands on another, cook for 10 seconds before relocating it. do not press pancakes flat with a spatula or they won't be fluffy.
• 10 cook other side until brown, store hot between two plates or bowls to keep warm before serving.