Whole wheat berry pancakes

This was the first thing I made in our NEW kitchen! I’m still trying to get used to the fact that we have plenty of cabinet space for all our stuff, and that Mike and I can both be in the kitchen at the same time without running into each other constantly. It’s pretty luxurious.

Our first night in this place was Friday. However because the kitchen was pretty much a complete disaster…
we decided not to cook. I realize it doesn’t look that horrible in that picture, but what you can’t see is that pretty much every kitchen item we own was in a box in the living room, so cooking wasn’t really an option.

We got pizza delivered and celebrated the move with bubbly…water.

Saturday we spent the ENTIRE day cleaning the old apartment then took a much needed break at the San Jose Earthquakes v. New York Red Bulls game.

When you’re used to watching English Premier League games the MLS looks…kind of weak. But it was fun, and the fireworks after the game were awesome.

This morning we made a little more progress unpacking and I made some patriotic pancakes for a little early Independence Day cheer. These are just buttermilk pancakes, but using half whole wheat flour makes them hearty and the berries add enough sweetness that you don’t really need syrup…a dollop of yogurt and some fresh berries are pretty much perfect.

Recipe:

makes 8-12, depending on size

1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar or evaporated cane juice
1/2 tsp salt
2 1/4 cups buttermilk
2 eggs, beaten
2 tbsp butter, melted
about 1/2 cup mixed blueberries and sliced strawberries, plus extra for serving

Whisk the dry ingredients together in a medium bowl.

Stir the eggs, buttermilk, and melted butter together.

Pour the wet ingredients into the dry and mix gently (it’s fine if the batter stays a little lumpy).

Heat a griddle or large skillet over medium heat and spray with nonstick spray. Ladle a little batter onto the griddle, then sprinkle with a few berries. Let cook for a few minute, or until the bottom is golden brown. Flip and cook an additional minute or two. Repeat with remaining batter and berries.

Serve with plain yogurt and berries.