Blueberry Buttermilk Pancakes

Paul's favorite pancake batter

1 egg
1 c. liquid (Buttermilk is the best! Water works. Or milk with 1 T lemon juice, sit for 5 minutes)
2 T oil
1 c. flour (1/2 whole grain)
1 T. sweetener (organic whole cane sugar)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
blueberries (opt.)

1. Mix liquids in a bowl.
2. Add rest of the ingredients.
3. Cook in frying pan on med. heat (or griddle at 350)

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Although, I like adding in 5 blueberries to each pancake while the first side is cooking and making sure they are covered, and then flipping. That way each pancake gets some.

liquid: I generally just do water..which works fine, but not the ultimate puffiness buttermilk gives.
flour: I like 1/2 white, 1/2 mix of ground brown rice, quinoa, oats and/or arrowroot (like cornstarch)
-Add a splash of vanilla, lemon juice and poppy seeds for my favorite variation



Submitted by Shelley Schneider (from Betty Crocker cookbook)