Whole Wheat Blueberry pancakes

Ingredients:

• 1 cup Hudson Cream whole wheat flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons oil (vegetable or canola)
• 1/2 teaspoon vanilla
• 1/2 cup fresh blueberries

Directions:

• In a medium sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together milk, egg, oil, and vanilla.
• Pour the wet ingredients into the dry, and whisk just until mixed.  
• Stir in blueberries. (Blueberries can be removed to have plain whole wheat pancakes)

Cook Time & Temperature: 

• Drop batter onto a hot griddle.
• When puffed and bubbled on top, turn cakes and continue baking until other side is golden brown.  
  
• Top with fresh blueberries and serve.