I’m a big fan of pancakes. When my sister and I were little, our daddy used to make them into our initials and animal shapes. I did the same for my own kids when they were small.
Fresh blueberries add a delicious juiciness to pancakes, so I make these in the summer when the blueberries are cheap and plentiful. Just cut them in half first, otherwise they make big lumps that will cause your pancakes to have raw spots. Defrosted blueberries can be used whole, but they tend to turn the batter blue. Chop up a few strawberries to add to the blueberries if you like. I’ve also tried adding a soft banana that I smashed up to the batter.
Several friends have introduced me to Sally Fallon’s cookbook “Nourishing Traditions” in which she maintains that soaking whole grains in yogurt, buttermilk, or a water and lemon juice mixture, aids absorption of minerals from the bran and increases B vitamins. I don’t know enough about nutritional science to explain or judge this, but she provides an interesting recipe for pancakes, which calls for soaking whole wheat flour in buttermilk overnight. This softens the whole flour to make the pancakes as light as those made with white flour, and gives them a sourdough taste. You can stir together 3/4 cup plain nonfat yogurt and 1/4 milk to substitute for buttermilk.
Beginning with her soaking method, I created the following recipe. I separate the eggs and whip the whites to lighten the pancakes. I add a little sugar and vanilla to balance the sourness of the buttermilk, nuts for a nice crunch and protein, and of course, blueberries. My kids love to throw in a handful of chocolate chips for that sweet gooey touch.
Top with Strawberry Sauce
Serves 4 (about 20 small pancakes) 1/2 Recipe (about 10 pancakes) in parentheses
1 (1/2) cup whole wheat flour
2 cups low fat buttermilk. You can substitute 2/3 cup plain nonfat yogurt and 1 1/3 cup milk (I use 1%)
1/4 cup (2 Tb) white flour
1/4 cup (2 Tb) flax seed meal
2 (1) eggs, separated
2 (1) tsp baking powder
1/4 (1/4) tsp baking soda
1 shake salt
2 (1) tsp sugar
2 (1) tsp vanilla
2 (1) Tb melted butter or extra-virgin coconut oil for coconut flavor. You can mix them too.
½ (1/4) cup chopped walnuts or pecans, if desired
1 (1/2) cup fresh blueberries and/ or 1 (1/2) large soft banana
serving suggestion: fresh peaches, strawberries, maple syrup
Combine flour and buttermilk, cover bowl with a clean dishtowel, and let stand in a warm spot overnight. (If you forget, you can do this step first and let it sit while you prepare the other ingredients. It still works.)
Separate eggs. Stir in yolks to flour mixture
Beat whites until stiff.
Sift in white flour, baking powder and baking soda. Stir in flax seed meal, sugar and salt
Melt butter and/or or coconut oil in oiled frying pan and stir into batter.
Stir in vanilla.
Slice blueberries and fold into batter.
Fold in nuts if desired
Fold in several spoonfuls of beaten egg whites to batter to lighten it. Then fold in the rest of the egg whites.
There should be enough butter in the pan to fry the first batch of pancakes. You may need to add a bit more oil or butter to the pan for subsequent batches.
Fry spoonfuls into letters or shapes as desired, over medium flame.
Serve with sliced fresh peaches and/or strawberries on top, drizzle with maple syrup or Strawberry Sauce if desired.