Blueberry Nut Pancake

Ingredients:

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 3 tbsp vegetable oil or melted butter + more for cooking

• 1/2 tsp salt

• 2 tsp sugar

• 2 eggs, beaten

• 2 cups buttermilk or whole milk

• 1/3 cup fresh or frozen blueberry

• 1/3 cup chopped walnuts

• Maple syrup/honey/butter - for serving

• Fruit: strawberries/blueberries/raspberries/banana - for serving

1. In a large bowl, combine flour, baking powder, baking soda, sugar and salt.

2. In a separate bowl, whisk together eggs and milk.

3. Slowly add milk mixture to flour mixture stirring until smooth.

4. Add melted butter or oil. Let rest 10 minutes.

5. Heat a heavy pan on medium heat, add 1 tbsp butter/oil.

6. Pour 1/4 cup batter per pancake into pan.

7. Turn heat down to low. Add about 5 each blueberries and walnut pieces on each pancake.

8. Cook until lightly brown; bubbles will form - wait until they pop then flip pancake. Cook for 3-4 minutes per side.

9. Repeat with remaining batter.

10. Serve hot with your favorite Maple syrup, honey or butter and fruit of your choice.

Yields: 12-14 pancakes

Notes & Tips:

• My family love these pancakes, so I make them regularly. If you like whipped cream on your pancakes (my younger child does), serve with a dollop of homemade cream and more blueberries on top or your choice of berries and/or banana.

• Over the years I have tried many pancake recipes. For several years now this has been my go-to recipe and I've never looked back!

• Pecans would be a good substitute for walnuts, also.