These are delicious, simple pancakes. The recipe came from Ken Haedrich’s Country Breakfasts.
BLUEBERRY BANANA PANCAKES
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large or 2 small very ripe bananas
- 1 1/4 cups milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup blueberries, fresh or frozen
Combine the dry ingredients in a large mixing bowl. Puree the banana in a food processor or blender, gradually add the milk, then the eggs and vanilla. Add the wet ingredients to the dry ingredients and stir just to blend. Stir in the oil. Fold in the blueberries. Let the batter rest for five minutes.
Cook on a preheated, greased griddle or skillet for about 1 1/2 minutes for the first side. Flip and cook the second side for about one minute. Serve hot.
Makes 12 to 14 four-inch pancakes.
Do not thaw frozen blueberries first. Other berries may be used in place of blueberries.