Food Works Blueberry Pancakes - whole wheat flour

Method

• Mix all dry ingredients together into a large bowl.
• Meanwhile, mix all the wet ingredients into another bowl.
• Add the dry ingredients into the wet, thoroughly mix.
• If batter is very thick and won't drip off spoon, add a tiny bit more water.
• If batter is too thin and dribbles easily off the spoon, add more flour.
• Mix again.
• Add the blueberries.
• Very gently mix blueberries inches For batter that isn't so blue, toss your berries in a bit of flour before adding.
• This locks in the juice during cooking.
• Heat a non-stick frying pan to medium (6) and lightly oil with cooking spray, butter, or liquid oil.
• Spoon some of the batter into the pan, forming circles about as big as the palm of your hand.
• Fill the pan with circles, but try not to touch them together.
• If they get stuck together, cook them for a moment, then separate.
• Cook until top side is dry (not shiny) and bubbles begin to form.
• Check bottom side for doneness (just turning golden brown) and flip when ready.
• Flip pancakes towards the centre of the pan so they don't fall on the floor.
• If your pancake lands on another, cook for 10 seconds before relocating it.
• Do not press pancakes flat with a spatula or they won't be fluffy.
• Cook other side until brown, store hot between two plates or bowls to keep warm before serving.