Here in Texas we get what we call snow (which is actually ice) about two or three times a year. Snow completely shuts down every city it touches. No one goes to work and the schools all shut down. This week we got about three inches of snow and it looks like we will be shut in for a record three days. I know to you guys up north this may make us sound like wimps, but you must consider the fact that we do not have snow plows, no generators, and only a few gravel trucks.
Since the temperatures are so low, feels like 5 degrees outside, everyone is home running their heaters, TV’s and toys at full power. The state of Texas has been forced to perform rolling blackouts where certain areas have their power cut off for 15 minutes each hour to conserve energy. When we woke up this morning there was no power and when it came back on we decided to stay in bead till the next outage.
When we got up I decided to make us a big breakfast. Luckily, I have a gas stove so my kitchen wasn’t out of commission. This morning I made Blueberry Nut Whole Wheat Pancakes with scrambled eggs.
There are a few tricks to make pancakes extra yummy. One is to let your batter set for about 15-20 minutes. This lets the batter to rise a little and make your pancakes extra fluffy. Also, if you are putting blueberries in your pancakes you should let them freeze just slightly. This keeps them from bursting and making your pancakes all purple. Since we had no power I decided to just set my blueberries outside for 15 minutes. They were perfect!
You should also toss your blueberries in a little flour before you mix it in. This helps to evenly distribute your berries. I hate eating blueberry pancakes where the ends have no berries but the middle is purple mush because it has too much. Yuck!
Whole Wheat Blueberry Nut Pancakes
1 Cup whole wheat flour
2 teaspoons baking powder
2 Tablespoons Splenda
½ teaspoon of salt
1 ¼ Cup of milk
½ teaspoon vanilla
½ Cup pecan pieces
1 Cup of fresh blueberries
1. In large bowl mix together flour, baking powder, Splenda and salt. Add in egg, milk and vanilla. Stir until well combined. Mix in pecan pieces. Batter will be slightly lumpy. Let set for 15-20 minutes. While batter sets place dry blueberries in small bowl in freezer.
2. Give batter a slight stir. Remove blueberries from freezer and toss in one Tablespoon of flour. Gently pour in berries and fold into batter, try to not burst your berries.
3. Heat skillet over medium high heat. Grease pan with cooking spray or butter. When skillet is hot pour ¼ Cup of batter onto skillet for each pancake. Cook until bubbly, flip and cook until golden brown.
Makes 10 pancakes