Double Blueberry Whole-Wheat Pancakes

In honor of National Blueberry Pancake Day, my family and I savored these toothsome pancakes for supper this evening.

Sauce:

1/4 c. water

1 t. cornstarch

1 1/2 c. blueberries

1/4 c. sugar

1/8 t. salt

2 t. lemon juice

Combine water and cornstarch in a medium saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally. Remove from heat and add lemon juice. Cover and set aside.

Pancakes:

1 c. milk

1 T. butter, melted

1 egg, beaten

1 1/2 c. whole-wheat flour (approximately)

2 t. baking powder

2 T. sugar

1/4 t. salt

1/2 c. blueberries

Combine milk, butter, and egg in a small bowl. In a large bowl, combine dry ingredients. Pour milk mixture into dry ingredients; stir just until blended. Fold in blueberries.

Grease a griddle or cast-iron skillet. Heat over medium heat until water droplets sprinkled atop sizzle and dance. Drop batter by 1/4-c. measure onto hot skillet. Cook about 3 minutes on each side, or until golden.

Serve pancakes with blueberry sauce. And cream cheese, if desired. Other options include peanut butter, bacon, ham, whipped cream, other fruits, or whatever else your little palate desires.

Chocolate Pancakes

But of course! Why did I not think of this before???

It's as easy as adding cocoa powder (as much or as little as desired) to the dry part of your pancake recipe. Also you might want to add a little extra milk to compensate for the extra dryness.

Serve with syrup, peanut butter, honey, or whatever else you like to have with pancakes!

Yogurt Pancakes

2 c. flour

1/4 c. cream of wheat cereal, uncooked

1/4 c. quick oatmeal, uncooked

2 t. baking powder

1/2 t. salt

1 c. yogurt*

1 c. sour milk or buttermilk

2 eggs

1/8 c. oil

*plain yogurt, preferably. I used strawberry yogurt, and the results were sweet, yet dry, pancakes. Dry as in drown-in-syrup dry; yet sweet as in don't-need-syrup sweet. On the other hand, these might be very good made with blueberry yogurt.

Combine dry ingredients in a large mixing bowl. Combine wet ingredients separately. Add the wet to the dry; mix, but not thoroughly. (You may add cinnamon, chocolate chips, fruit, or nuts, if desired.) Cook as you would cook any other pancakes.

Perhaps it's just because I'm mastering the method of frying them; but these were the best scratch pancakes that I have ever made!

Chocolate Chip Banana Pancakes

K, the next time your neighbor gives you ripe bananas, you can do this with your pancakes! =D

1 1/4 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1 1/4 c. milk
1 small ripe banana, mashed (about 1/2 c.)
1 large egg, lightly beaten
1 t. vanilla extract
1/3 c. miniature chocolate chips, divided

Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. After thoroughly mixing, stir in milk, banana, egg, and vanilla. Fold in 1/4 c. chocolate chips. Grease nonstick skillet or griddle; heat over medium heat. Pour batter onto griddle making 3-inch rounds. Cook about 2 minutes, or until tops are bubbly; flip and cook another 2 minutes, or until golden. Prepare remaining pancakes, adding more grease to griddle with each batch. Place on individual plates and sprinkle with remaining chocolate chips. Yeild: approximately 4 servings.