Hazelnut Blueberry Pancakes

pancakesWhen Auden came to stay a week while her Mom was having her baby brother, she harvested with us in the field on harvest day, sorted chard and kale, and reminded us to stop and play every now and then. So the next morning I decided to make her normal breakfast instead of serving her our normal breakfast again, which is oatmeal, which has less appeal to Auden than pancakes!auden

When I make pancakes, this is our favorite way to do it–served with Maple Syrup. This serves two to three hungry folks, or two grandparents and a 3 year old granddaughter with leftovers!

Directions:

Combine 1 1/2 c. whole wheat flour, 3/4 tsp. salt, 1 1/2 tsp. baking powder and 1 T. brown sugar in bowl.

In separate bowl wisk together 1 2/3 c. milk (less if you want thicker pancakes), 2 small eggs or 1 large one, and 1 1/2 Tbsp. oil.  Add to dry ingredients and mix just until moistened.  Add 1/2-3/4 c. fresh or frozen blueberries, 1/3 c. toasted and chopped hazelnuts and 1 Tbsp. flax seed (optional).

Heat griddle to moderately high until it sizzles when you drop a couple drops of water on it. Drop a small bit of butter under each dollop (1/3-1/2 c.) of batter and bake pancakes until golden.  Eat immediately!audenpancakes

 

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