Recipe Box: Whole Wheat Pancakes with wild berries

 

For a special Saturday breakfast or Sunday brunch,  our family made these yummy pancakes. The wild berries just add a refreshing element to the cakes, and the buttermilk creates creamy, fluffy, texture to these healthy pancakes.  Enjoy!

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. 

2 cups white whole wheat flour (or unbleached all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)1/2 teaspoon fine grain sea salt

Add the buttermilk, eggs, and melted butter

2 1/4 cups organic buttermilk

2 large organic eggs, lightly beaten
2 tablespoons butter, melted

Stir all the ingredients until they are just combined. 

The batter may be a bit lumpy, you don't want to over mix.

Gently stir in wild berries.

 (I have red raspberries, blackberries, strawberries, blueberries mix)

Wild Berries

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter.  

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 extra wild berries and maple syrup.

Makes about 12 large pancakes.

Enjoy!