i found the most beautiful blueberries at the market the other day. i knew what i wanted to shoot them for my project 365 at picky photo but i figured i should probably figure out something to make as well.



my go-to pancake recipe girl is Heidi Swanson at 101 Cookbooks. she knows how to make a mean pancake! i have made 2 other recipes of hers (here & here) and they have all been magnificent. these whole grain pancakes were another wonderful recipe.



these whole grain pancakes are a meal you can feel good about eating thanks to the whole grains. they are a thinner pancake but they are light and fluffy. i was worried about the texture because of the whole wheat flour so i substituted a half cup of all purpose flour. i also added cinnamon because i just love that spice in pancakes. the highlight of the meal was the blueberry maple syrup. the blueberry flavor is bright and vivid and the maple syrup gives it that familiar flavor.



whole grain pancakes with blueberry maple syrup

1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)







Combine the flour, baking powder, baking soda, sugar, cinnamon and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.



Heat your skillet, pan, or griddle to medium-high and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.



Serve with a golden pat of butter and plenty of blueberries and syrup (recipe below).



Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

blueberry maple syrup

1 pint blueberries, rinsed
1/4 cup sugar
1/4 cup maple syrup
2 tablespoons water



Put 1/2 of the blueberries, sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juices extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup.

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