THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Whole-wheat pancakes

Blueberry whole-wheat pancakes (Jonathan Wiggs/Globe Staff, food styling by Sheryl Julian)
September 2, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 10 This amount uses half the pancake mix. To make blueberry pancakes, add 2 cups frozen wild blueberries to this batter. Serve with maple syrup, preserves, or confectioners’ sugar.

1 1/2 cups pancake mix (see recipe)
1 cup water
1 egg
2 tablespoons canola oil
1/2 teaspoon vanilla extract
2 tablespoons butter, or more if needed
Maple syrup, confectioners’ sugar, or preserves (for serving)
1. In a large bowl, combine the pancake mix, water, egg, oil, and vanilla. Stir well. Gently fold in berries, if using.

2. In a large nonstick skillet, heat 1 tablespoon of butter. When it begins to bubble, use a 1/4-cup measure to ladle 3 mounds of batter in the pan. Cook for 2 minutes or until the undersides are brown. Flip the pancakes over and cook an additional 1 minute.

3. Transfer pancakes to a warm plate. Repeat with remaining batter, adding butter to the pan when necessary. Stack the pancakes and sprinkle with syrup or confectioners’ sugar, or add a spoonful of preserves. Debra Samuels