1 1/2 cups whole grain wheat flour
2 tbsp. brown sugar
2 tsp. double acting baking powder,
2 Eggland’s Best Eggs
1 1/4 cups buttermilk*
2 tbsp. vanilla
3/4 cup fresh blueberries
1 cup fresh strawberries, sliced
Whipped cream made with Longmont Dairy Whipping Cream (optional)
Combine the flour, brown sugar, and baking powder together into a large mixing bowl. Mix well with a whisk to incorporate the baking powder into the flour. Add the eggs, buttermilk, and vanilla and mix well. If mixture is too thick, adjust by adding a little more buttermilk by tablespoons, until a pourable consistency is reached. Add the blueberries and stir gently until just incorporated into the batter.
Heat a large skillet and spray with pan spray. Pour batter into pan in the size of the pancakes you desire and cook the pancakes until they start to bubble on the top, flip and cook until done, about one more minute. Top with strawberries and serve with whipped cream and maple syrup.
*It is simple to make your own buttermilk from Longmont Dairy Milk. Add 1 tbsp. white vinegar or lemon juice to 1 cup of milk. Let the mixture stand for 5 minutes. Then, add the amount indicated by your recipe.
Recipe adapted from Colorado Proud, Farm Fresh Recipes, February 2012
MOOO News, July 2012