Blueberry Pancakes

Delicious Blueberry Pancakes, an easy family favorite.  Takes 5 minutes the night before, then a few minutes cooking on breakfast day.

Follow this link for recipe:

Blueberry Pancakes

• 1 cup flour – half white whole-wheat and half all-purpose, or all-purpose only
• 2T wheat germ
• ¼ tsp salt
• 2 tsp baking powder
• 1 Tblsp sugar or honey
• 1Tblsp canola oil (optional)
• 1 egg
• 1 cup milk
• 1 cup blueberries

Night before:
Put first 4 ingredients in one bowl
Put second 4 ingredients in a second container – beat together and put in refrigerator.
Wash blueberries if fresh, thaw if frozen. Put in bowl in refrigerator

Next morning:
Grease surface of griddle or frying pan, then heat. Pour wet ingredients into dry; mix until all barely moistened. Gently stir in berries. Ladle onto cooking surface, cook until done, turning once. This makes about 10 pancakes.  Serve with butter and syrup.

NOTES:
• A good griddle that spans 2 units on your stovetop works really well. I have an AllClad non-stick griddle that works perfectly, but there are others as well. A good non-stick skillet works well too, but you will have to do more batches. Keep warm in 200 degree oven.
• The batter should be thin enough to spread when you pour it on the griddle, but thick enough to cover the blueberries. Add a bit more milk if too thick, or a bit of flour if too thin. Do not overmix, as this will make pancakes tough