Butch's Blueberry Pancakes

Preparation time: 20 minutes
Cooking time: 5 to 6 minutes per pancake

Recipe by Deirdre Imus
Plump, dark purple blueberries are rich in vitamin C, iron, potassium, and magnesium, and they’re absolutely delicious the way they burst with flavor in these light and airy pancakes. We like to serve these with either maple syrup or a fruit syrup.

• 1 cup of oat flour
• 1 cup of buckwheat flour
• 1 cup of unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 tablespoons honey
• 1 egg
• 1 tablespoon maple syrup
• 2-1/3 to 3 cups vanilla rice milk or organic milk
• 1 cup fresh blueberries, rinsed and stemmed
• 1/4 cup sunflower or safflower oil

Sift the flower, baking powder, salt, and cinnamon together into a medium mixing bowl. In a small mixing bowl, whisk together the honey, egg, maple syrup, and rice milk. Add the wet ingredients to the dry ingredients and whisk to dissolve any lumps. There may be a few beads of flour left in the batter, but they will dissolve in cooking. Fold the blueberries into the batter and let it sit for 5 minutes.

Heat a stainless steel skillet, and brush it lightly with the oil. When the skillet is hot, ladle in ¼ cup of the batter. Cook until bubbles form on the surface, then flip the pancake and cook on the other side 3 to 5 minutes. Repeat with the remaining batter, oiling the pan each time, transferring the finished pancakes to a warm oven until all are done.

Makes 10 to 12 pancakes

Printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / Published by Rodale.