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Whole grain blueberry buttermilk pancakes

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Albany/HV: Whole grain blueberry buttermilk pancakes
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For this edition of Cooking at Home, Dan Eaton prepares healthy pancakes with real maple syrup and nonfat yogurt!

SERVES:
4 (makes 12, 4-inch pancakes)

INGREDIENTS:

2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/4 cup quick cooking oatmeal
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

1 1/2 cups buttermilk (see hints below)
2 large eggs
2 Tbs vegetable oil (plus more for skillet as needed)
approx. 3/4 - 1 cup blueberries (fresh or frozen)

maple syrup as needed
plain nonfat yogurt for garnish (optional)

PROCEDURE:

Add 2/3 cup all-purpose flour to a large mixing bowl and add 2/3 cup whole wheat flour. Then, add 1/4 cup quick cooking oats, 1/4 cup wheat germ, 1 tsp baking powder, 1 tsp baking soda, and 1/4 tsp kosher salt and mix it up.

Next, combine 1 1/2 cups buttermilk with 2 large eggs and 2 Tbs vegetable oil and whisk that together. Then, add that to the dry ingredients and mix until it is just combined.

At this point, heat a large heavy bottomed nonstick pan or cast iron skillet on medium heat and add a little splash of vegetable oil to that.

When the pan is hot, use a 1/4 cup measure to add the batter to the pan. Add a few blueberries to each pancake as you go.

Stay with it and let the first sides brown up a bit. Then, carefully flip them over.

These pancakes are a bit on the thick side so you may need to adjust the heat and flip them over a couple of times to make sure they're cooked all the way through. Then, serve them right away or keep them warm in a low temperature oven as you go.

HINTS:

If you like your pancakes a little thinner, add another 1/4 cup buttermilk to the batter.

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