RJ's Whole Grain Buttermilk Blueberry Pancakes
Every Sunday morning our family does a special breakfast consisting of my Whole Grain Blueberry Pancakes. This is a recipe that has evolved over the last three years into something that is quite wonderful. Please try and enjoy.
Every Sunday morning our family does a special breakfast consisting of my Whole Grain Blueberry Pancakes. This is a recipe that has evolved over the last three years into something that is quite wonderful. Please try and enjoy.
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 1/2 cup whole wheat flour
- 1/4 cup rye flour
- 2 eggs separated
- 1 cup all purpose flour; un-bleached white
- 1/4 cup oat flour
- 1/4 cup corn meal light
- 1 can do 1 1/2- 2 teaspoons depending on your taste
- 2 cups buttermilk i use powdered
- 2 can also use melted butter
- 1 cup blueberries i typically use organic frozen but what ever works for you
- Carbohydrate 50.5322152789882 g
- Cholesterol 356.855555553346 mg
- Fat 10.8310180550695 g
- Fiber 5.85116670846939 g
- Protein 19.0777680537322 g
- Saturated Fat 3.43097527747512 g
- Serving Size 1 1 Serving (308g)
- Sodium 342.657083276443 mg
- Sugar 44.6810485705189 g
- Trans Fat 1.72670624997515 g
- Calories 369 calories
Step-by-step
- Pre-heat your cooking surface/griddle. Also, I put a plate in an oven at 200 degrees F to keep pancakes warm while fixing the rest of breakfast. Cook pancakes at medium high heat. About 1 to 1 1/2 minute on each side if the surface is properly hot.
- You will need three mixing bowls ranging in size from large to small.
- In the larger bowl, combine all the dry ingredients. Mix with a fork or small whisk. Hold the blueberries until later.
- In the medium bowl, using a whisk, combined the buttermilk, the 2 egg yokes, and the oil or melted butter.
- In the smaller bowl, whip the egg whites with a mixer (I use a hand mixer for this) at high speed until the whites are stiff and quite fluffy. Make sure all liquid is whipped.
- Combine your liquid in the medium bowl with the dry ingredients in the larger bowl with a whisk until mixed thoroughly.
- Now, FOLD in your egg whites. If you have not done this before, I do so using a spatula. DO NOT STIR, but rather fold the whites and the mixture you have created in the larger bowl until everything is integrated. Done correctly you will have a nice light pancake. Done incorrectly, the pancakes will still be yummy, just not as light and fluffy.
- Now, add your blueberries. Gently mix in with your spatula.
- Spoon the mixture onto a greased cooking surface (I usually put a little putter on for each pancake or I use PAM or a canola spray) at about 1/2 cup or a ladle of batter per pancake. Cooking time is about 1 min (give or take) per side. After you cook both sides, then I put in the warmer until completed all pancakes.
Reading the Griddle and the Surface Bubbles
Heat your cooking surface to medium-high before adding any batter. Watch the edges of each round pancake closely. Small bubbles will form across the top surface and pop, leaving tiny open craters. When those outer edges look matte rather than glossy, slide a thin spatula underneath to check the bottom color. It should be an even golden brown after roughly 60 to 90 seconds. Flip once and cook the second side for another minute.
The Science of Structural Lift
Separating the eggs alters the final crumb significantly. Whip the whites in a small bowl with a hand mixer until stiff peaks form. Fold these whipped whites gently into the blended batter using a spatula rather than a spoon. Stirring deflates the trapped air pockets. Folding preserves those bubbles, yielding a remarkably light texture from heavy flours like rye, whole wheat, and cornmeal.
Managing Pantry Staples
Powdered buttermilk dissolves easily in water, offering a shelf-stable alternative that behaves identically to liquid dairy in chemical leavening reactions. Similarly, frozen blueberries work just as well as fresh ones. Frozen fruit requires zero thawing before folding; drop them straight into the batter to prevent bleeding juices. Keep finished cakes warm on an oven-safe plate set to 200 degrees Fahrenheit while finishing the batch.
