September 17, 2013

Double Blueberry Whole-Wheat Pancakes

So my children aren't helping me any with my ever-growing collection of recipes!  Every time I wheel my cart through the produce aisle, I try to steer clear of that little recipe card holder.  But my kids excitedly race to the rack and we end up coming home with another 15 recipes.  I have to say though, they have very good taste!  These delicious pancakes are definitely a favorite in our household!


1/4 cup water
1 teaspoon cornstarch
1-1/2 cups blueberries
1/4 cup sugar
1/8 teaspoon salt
2 teaspoons lemon juice


1 cup milk
1 tablespoon butter, melted
1 egg, beaten
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup blueberries

For sauce, stir together water and cornstarch in a medium saucepan. Stir in berries, sugar and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside. For pancakes, in a small bowl stir together milk, butter and egg. In a large bowl stir together dry ingredients. Pour milk mixture into dry ingredients; stir just until combined. Fold in blueberries. Butter a griddle or large heavy-bottomed skillet. Heat to medium. Use a 1/4-cup measure to pour batter on griddle. Cook pancakes 3 minutes per side until golden. Serve with blueberry sauce. 

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