- Posted January 31, 2013 by
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Blueberry Oatmeal Pancakes
Nutritious and unbelievably healthy, these blueberry oatmeal pancakes are made with whole-wheat flour so it’s low in fat and very tasty. Many people get turned off with whole-wheat flour because it often produces dry and tough results. In this recipe, the oats help keep the pancakes light and fluffy while the blueberries add moisture. The milk, eggs and baking soda also help to keep the pancakes airy and sumptuous. Make this for a divinely inspired breakfast and top with honey for a really healthy treat. Sweet and moist blueberry pancakes are enough to flavor the pancakes that you don’t even need to spread them with butter.
Use a large whisk to mix the batter and be mindful not to over mix. It should be a bit thick and lumpy with some holes on the surface. The dry ingredients are first mixed in a bowl and the wet ingredients, namely the milk and the eggs are whisked in a separate bowl and gradually added to the flour mixture. The blueberries are added last since they are quite sensitive and should be handled with gentleness. Fold in the blueberries until they are well distributed in the batter.
Use a large cast iron pan or griddle when making the oatmeal pancakes for even heat distribution. Cook the pancakes over medium heat. Spray the pan with nonstick oil or you can use butter to obtain crisp and buttery edges. Place the batter in the pan when the oil is hot enough but not sizzling. You know the pan is hot enough when you splash drips of water into it and it sizzles. Turn the pancake only once. When the top of the batter begins to bubble, flip the pancake to cook the other side and cook until the bottom is golden brown, which should take about five minutes.
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tablespoon granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 cup milk
1 cup fresh blueberries
Spray a skillet with nonstick oil. Preheat. In a large bowl, stir together the flour, oats, sugar, baking powder, and salt.
In small bowl, beat the eggs and milk. Add to the flour mixture, stirring until just moistened. Fold in the blueberries.
Pour 1/4 cup batter onto the skillet, cooking until bubbles form and the underside is golden. Turn with a spatula and cook until the opposite side is golden. Continue until all the batter is used up.
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