Tag Archives: fruit

Whole-Grain Blueberry Pancakes

Blueberry pancakes

I love brunches. On the weekends we roll out of bed late and usually R will make a big breakfast. I’ll make the occasional breakfast if I want something other than the traditional weekend eggs. The blueberry pancakes from Stonewall Kitchen Breakfast has been in my head for so long I had to make them.

These pancakes are labelled “good for you” because of the whole wheat flour in them. Usually whole wheat pancakes turn out heavy unless the egg whites are whipped separately. This recipe uses a mix of whole wheat and all-purpose to make them fluffy.

Blueberry pancakes

Confession: I have a hard time making pancakes. Not the actual mixing of it, but any recipe that involves the slightest co-ordination will usually be a big fail for me. I tried to flip the first two pancakes and accidentally flipped one onto the other. After that I was banned from any pancake flipping.

Blueberry pancakes

Even though these have whole wheat in them, they don’t have that “healthy” taste to it and the pancakes weren’t leaden, but fluffy and light. I always have whole wheat flour in the house so these are sure to be a brunch staple for us.

Good-For-You Whole-Grain Blueberry Pancakes (from Stonewall Kitchen Breakfast)


1 cup whole-wheat flour
1 cup unbleaced white flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk*
2 large eggs, lightly whisked
2 1/2 tablespoons unsalted butter melted
2 tablespoons maple syrup
1 1/2 cups of blueberries or other fruit

*substitution: 2 tablespoons of white vinegar or lemon juice with 2 cups milk. Let it sit for 5 mins

1. Set aside the fruit. In a large bowl, whisk together together the dry ingredients. Whisk the wet ingredients into the dry and mix until just blended. If you go too crazy with the mixing you will have hockey pucks instead of pancakes.

2. Heat a griddle or skillet over medium heat. Add a bit of butter to lightly grease the griddle (you can also throw in a bit of oil so the butter doesn’t burn so quickly). Pour about 1/4 cup of batter into the skillet and sprinkle the blueberries on top.

3. Cook for about 2 1/2 – 3 minutes on each side or until lightly golden brown and cooked through.

4. Serve immediately or keep it warm in a 300 degree oven.

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How to: Cutting a Pineapple

My mom once taught me how to cut a pineapple and then I promptly forgot. This time I took pictures so I could refer back to them when the time finally came for me to actually cut one up. I apologize for the blurry pictures, I was testing out a friend’s camera and didn’t quite get the hang of it during this photo session.

Start by cutting the top off. There’s a little soft spot near the crown where you can cut it easier. Then cut the bottom off.

Cut the sides away.

Once that’s done, you can start removing the eyes. Some people remove each eye individually, my mom cuts a little “v” because it’s faster.

Wash off all the junk that’s now on the pineapple

Start cutting your pineapple in chunks.

Don’t forget to remove the core when you’re slicing away.

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