Ingredients:
2 cups whole wheat pastry flour (or all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sour cream
1 1/3 cups milk
2 eggs, beaten
1 teaspoon pure vanilla extract
2 tablespoons honey or agave nectar
1 tablespoon butter, plus more for pan and serving
1/2 pint fresh blueberries
Procedure 1:
- In a big bowl, whisk together the dry ingredients.
- In a large liquid measuring cup, combine sour cream, milk, eggs, vanilla, honey, and 1 tablespoon melted butter.
- Pour wet ingredients into dry ingredients and whisk until just combined.
Procedure 2:
- Heat a large nonstick skillet over medium heat.
- Grease with butter, and ladle on 1 cup of batter.
- Drop on a handful of blueberries, taking care to disperse them evenly.
- Cook until bubbles around the edges of the pancake pop, but do not refill with batter.
- Flip and cook for one minute more. Repeat with remaining batter. Serve with butter and pure maple syrup.
Remember, cooking and dining is more enjoyable when done with friends! (^_^)
