Whole Grain Buttermilk Pancakes

It was a happy recent discovery to find that Mapleline Farm offers buttermilk in pint containers. Too many times in the past I found myself buying a quart to make some particular recipe, only to watch the rest of it go bad in the fridge. This time, my husband bought a pint in order to use 1/2 cup in a cake; the remaining 1 1/2 cups was just right for a batch of pancakes.

Use any type of frozen or fresh fruit you like in these, depending on the season and what you have on hand. Frozen or fresh blueberries are classic, and with good reason, but other options would be good, too. You can also substitute cornmeal or another type of flour (regular whole wheat, oat flour, buckwheat...) for up to half of the whole wheat pastry flour.

Local whole wheat pastry flour is available from Four Star Farms (sold at Green Fields Market) and Upinngil Farm (sold at the farm store, open year round).

2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar (or honey or brown sugar)
1 egg
1 1/2-2 cups buttermilk
1-2 cups frozen blueberries (or other fruit of your choice)
Butter or oil for cooking
Maple syrup for topping
Applesauce for topping (optional)

Preheat your frying pan(s) by placing them on the stove and turning the burner on low while you put the batter together.

Combine the flour, baking soda, salt, and sugar in a large bowl. In a smaller bowl, beat the egg, then stir in the buttermilk. Stir the liquid ingredients into the dry ingredients, then fold in the blueberries or other fruit.

Turn the heat under your frying pan(s) up to medium. Melt a little butter or heat a little oil, then ladle out the pancake batter. Cook for roughly 3-4 minutes per side, until golden brown and cooked through.

Serve topped with maple syrup and/or applesauce at the table.

Serves about 4.