Making Blueberry Pancakes

Nutritious and unbelievably healthy, these blueberry oatmeal hotcakes are made with whole-wheat flour so it’s low in fat and very tasty. Many people get turned off with whole-wheat flour because it frequently makes dry and tough results. In this recipe, the oats help keep the flapcake light and fluffy while the blueberries add moisture. The milk, eggs and baking soda also help to keep the pancakes airy and lush. Make this for a divinely inspired breakfast and top with honey for a really healthy treat. Sweet and moist blueberry pancakes are enough to flavor the flapjacks that you don’t even need to spread them with butter.








Learn recipes by chef marc meneau
 
Use a big whisk to mix the batter and be mindful not to over mix. It should be a bit thick and lumpy with some holes on the surface. The dry ingredients are first mixed in a bowl and the wet ingredients, namely the milk and the eggs are whisked in a separate bowl and step by step added to the flour mix. The blueberries are supplied last since they are quite sensitive and should be handled with softness. Fold in the blueberries until they are well distributed in the batter.

Use a large cast iron pan or griddle when making the oatmeal flapcake for even heat dispersion. Cook the flapcake over medium heat. Spray the pan with nonstick oil or you can use butter to obtain crisp and buttery edges. Place the batter in the pan when the oil is hot enough but not sizzling. You know the pan is hot enough when you splash drips of water into it and it sizzles. Turn the hot cake only once. When the top of the batter begins to bubble, flip the hot cake to cook the other side and cook until the bottom is golden brown, which should take about five minutes.