“Here at Churchill House, we use wild local blueberries. They are small and tender, giving this flavorful pancake an extra twist.” — The Churchill House Inn, Brandon, Vermont
Yield:
Makes 15 to 20 pancakes.Ingredients
1-1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups orange juice, divided
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
1 pint fresh blueberries
Instructions
Sift together the whole wheat flour, all-purpose flour, baking powder, and salt.
Beat the eggs in a mixing bowl, add 1-3/4 cups of the orange juice, the oil, and vanilla and almond extracts, and mix well. Stir in the flour mixture and remaining orange juice, blending just until smooth. Fold in the blueberries.
Using about 1/4 cup batter for each pancake, cook on a lightly greased griddle until brown on both sides. Serve with hot syrup.
