RedGage

Ingredients3 cups whole wheat flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
Fresh or frozen blueberries, as many as you prefer Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Sprinkle the desired amount of blueberries on each pancake. I prefer a generous handful per pancake. Brown on both sides and serve hot.

A tip: Don’t have buttermilk on hand? Here’s how to make it!ButtermilkIngredients1 cup milk (any fat level works)
1 tbsp white vinegar or lemon juiceDirections

1. Place 1 tbsp white vinegar or lemon juice in liquid measuring cup
2. Add enough milk to bring liquid up to one cup line
3. Let stand for 5 minutes

You can use this recipe to make just as much buttermilk as your recipe calls for, just remember the ratio of 1 tbsp to 1 cup, add the lemon juice or vinegar first, and then top off with milk to the appropriate measurement!