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| Wholegrain pancakes with pure maple syrup make a yummy suppertime stand in. |
This is my childhood recipe for pancakes, found in a children’s book from the 1960’s. No matter how many other recipes I try, this is the one I always come back to. The pancakes are fluffy even when I use heavy flour, the recipe doubles well and leftover pancakes can be frozen. I always double the recipe and usually make it with a combination of whole white and kamut flour. If you double it you can also replace ½ cup of the milk with plain yogurt.
*Old Black Witch’s Blueberry Pancakes
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1 ¼ cup flour (whole white, whole wheat, kamut, spelt…)
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2 ½ t baking powder
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3 T sugar
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¾ t salt
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1 egg, beaten
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¾ cup of milk
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3 T oil
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½ c blueberries
Combine dry ingredients in a medium bowl. In a larger bowl combine the wet ingredients. Add the dry to wet and stir in the blueberries.
Drop by 1/4 cup full onto a hot, greased skillet or pan. Flip when the “up” side is firm.
Drizzle generously with maple syrup.
Drop by 1/4 cup full onto a hot, greased skillet or pan. Flip when the “up” side is firm.
Drizzle generously with maple syrup.
*From the book Old Black Witch, published in 1966.
I have never seen such fluffiness and height in pancakes – look wonderfully tasty and so full of flavour! Plus they are healthy (it does not get better!)
Cheers
Choc Chip Uru
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Thanks. My kids agree!