Blueberry Whole Wheat Pancakes

Pancakes are delicious for breakfast, lunch or a snack. The tanginess of blueberries is a tasty addition to this fluffy whole wheat pancake. Have fun making it at-the-table with family and friends!

Ingredients (makes approx. 12 pancakes):

1 cup (120g) whole wheat pastry flour
1 cup (130g) all purpose flour
3 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1-1/4 cups milk
2 large eggs, lightly beaten
1 Tbsp. unsalted butter, melted
1-1/2 tsp. vegetable oil
4 oz. fresh blueberries

Topping:

Maple syrup, to taste
Butter, to taste
Fresh blueberries (optional)

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.

In a large bowl, combine all of the dry ingredients and mix well: whole wheat pastry flour, all purpose flour, sugar, salt, baking powder and baking soda.

Add milk, eggs and melted butter. Whisk gently until just combined (do not over-mix).

Turn the Gourmet Sizzler® Electric Griddle temperature control dial to 300°F and preheat for about 15 minutes. When preheating completes, brush the Plate with 1/2 tsp. vegetable oil. Pour about 1/4 cup batter per pancake onto the Plate.

Top each pancake with about 1 tablespoon of blueberries. Cook until the edges are set and bubbles form on the surface - about 2 minutes. Flip the pancakes and cook for 3-4 minutes, or until cooked through. When making the remaining pancakes consecutively, allow the griddle to preheat for 5 minutes at 300 °F.