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)
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.