Homemade Blueberry Pancakes - My Recipe, Sort Of

Today, I made the best homemade pancakes of my life. I'm not quite sure how it happened because I've used this recipe many times before but they turned out fantastic. I'm not one of these great cooks or anything but sometimes I really get lucky. It's like someone else is doing the cooking and I just do the movements and put the ingredients together. I really believe in making things as natural as I can; what we call from scratch with the best ingredients I can afford. I go organic when I can and stay away from processed foods. I read all the labels and the less ingredients the better. I need to know what the ingredients are in everything. This is so important to healthy eating. Something might be cheaper but when you check out what's in the product you might change your mind about eating it. You might think your saving time but often making something homemade does not really take as long as you might think. I hope to entice you into trying homemade pancakes.
The basic recipe actually comes from my the Tassajara Bread Book by Edward Espe Brown, copywrite 1970. I love this book and I believe it was done with love because everything I've made from it comes out wonderful. So here it is modified from the book to make it easier for me and you can re-modify it as you wish:

1 cup whole wheat flour (yes, whole wheat and you won't even know it's in the pancakes) and 1 cup unbleached white flour; 3 tsp baking powder; 1 tsp salt; 1 T sugar (or honey or brown sugar or Agave honey); 3 eggs separated (I don't separate the eggs); 2 cups of milk and 1/2 cup of oil. You can add flour if needed or more liquid depending on how thick or thin you like your pancakes.

I do as my Grandmother did. I put all the dry ingredients in a large bowl and swish everything with a wire wisk really well and fluff up the flour. I make a whole in the center of the mix and add all the liquids. I wisk the center and gradually bring in the rest of the flour on the sides. Blend well but do not over mix as the batter well turn out thin. I add the fresh blueberries, a small package, and blend them in gently into the batter. I had my grill set at 350, ready to go. I splash a little water on the grill and if it sizzles, it's ready. I ladle in the batter and let them cook until the sides firm up and they bubble. Flip them over and it only takes a very few minutes to cook the other side. My husband and I like the Maple flavor Agave syrup by Clarks. Yum-yum. This is a large recipe for us so I finish cooking all the pancakes, let them cool very well and put them in a plastic bag and into the freezer. Later, whenever we feel like it we can toast the pancakes and enjoy them again with no fuss.

Agave syrup from the Agave plant of Mexico and the Southwest has the lowest glycemic index of all the sugars. The back of the bottle says: "Madhava Agave Nectar is an all-natural sugar replacement made from the juice of the Weber Blue Agave plant. It's a simple plant based food that is a healthy alternative to processed sugar and artificial sweeteners". It comes in Light, Amber (maple flavor) and Raw.


Another of my favorite books is Heinerman's Encyclopedia of FRUITS, VEGETABLES AND HERBS by John Heinerman, Copywrite 1988 by Parker Publishing Co., Inc. I researched this book to see what blueberries do for us. It's a fun book.

Blueberries: This berry has a substance called myrtillin which reduces blood sugar as insulin does. It has a hypoglycemic effect. Berries, he tells us are really good as tonics for rejuvenating both the heart and blood. Berries are also remarkable cleansing agents and most berries have "varying degrees of antiviral activity" to them. They are also purifying for the blood, cleansing for the skin and help to improve the complexion. And, I do believe they are considered great antioxidants.

Please let me know if you try this recipe for homemade pancakes and how they turn out.

The photo above is a picture of my pancakes as I was cooking them.