Makes 12 to 14 small pancakes
Dry ingredients:
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 heaping tbsp chia or flax seeds, crushed
Wet ingredients:
- 1 large egg
- 1 cup whole milk
- 1 lemon, zested and juiced
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- butter for griddle
Directions:
- In a large bowl, sift all dry ingredients.
- In a separate bowl, whisk wet ingredients (with exception to blueberries and butter).
- Gently stir dry ingredients into wet ingredients. Do not over-mix. Fold in fresh blueberries.
- Allow batter to rest for 15 minutes.
- Heat griddle or a large non-stick skillet on medium.
- Add a little butter and swirl around the pan. Spoon 2 heaping tbsp of batter (per pancake) onto hot skillet. Allow pancake surface to bubble for a minute, before flipping. Cook for another 1 minute or until pancakes are lightly browned.
- Remove pancakes onto a parchment lined baking sheet and keep it warm in the oven, preheated on a low/warm setting.
- Continue making pancakes with the rest of batter.
- Serve pancakes with warmed maple syrup, butter and fresh blueberries.
A few days ago, I posted this question on my Facebook page:
“I miss writing a postcard or letter. It’s something so personal and yet almost forgotten.What are your thoughts on how technology has almost taken over the simplest way to communicate?”
I hope you’d also share your take on social media, in general. Have a great weekend, friends 🙂