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This week, I'm featuring Banana-Blueberry Whole Wheat Pancakes!
I love making breakfast for dinner on Saturday nights. Sometimes I make omelets, or I pull out my Belgian waffle maker and make some waffles. But usually I'll make pancakes.
I use a recipe from the New York Times Cookbook, but I substitute whole wheat flour for half the white flour, and I add some vanilla. I use powdered milk and water rather than use milk from the fridge. And I put in whatever fruit I happen to have around that is about to go bad or that I otherwise need to use up.
This weekend, I decided to use the dried blueberries from the Bella Viva dried fruit assortment that I received for a review and giveaway last month. And I mashed up a couple of turning-brown bananas. It was a great combination!
Here's the recipe:
BANANA-BLUEBERRY WHOLE WHEAT PANCAKES
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tbsp baking powder
1/4 cup sugar
1 tsp salt
1/2 stick butter or margarine, melted
1/2 cup powdered milk
1 cup water (or substitute 1 cup milk for the two above ingredients)
2 tsp vanilla
2 bananas (brown is fine)
1 cup dried blueberries
butter or oil for frying.
In a medium bowl, sift together the whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
In a large mixing bowl, beat the eggs. Add the melted butter, powdered milk, water, and vanilla. Mix with a whisk until well blended.
In a small bowl, mash the bananas with a fork. Add the bananas to the liquid ingredients.
Add the flour mixture to the liquid ingredients, mixing until just combined. Fold in the dried blueberries.
Heat a large skillet over medium heat. Grease the skillet with butter or oil. Pour 1/4 cup batter into the skillet to make 3-4 pancakes per batch. Cook until the top surface is covered with bubbles. Flip pancake over and cook until light brown. Remove pancakes from skillet. Repeat until all of the batter is used up.
Makes about 24 pancakes.
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