The first recipe I tried was Blueberry-Lemon Whole Wheat Pancakes. These were a much welcome remembrance of spring during these Arctic cold days of winter. I used blueberries from our freezer that we picked this summer. The lemon juice and zest gave a lightness to the pancakes. I used whole wheat cake flour instead of the whole wheat flour, just because I had it on hand.
I like to make pancakes in a "silver dollar" size. They're easier and not as daunting for kids as a large pancake can be.
The only sweetener used in the entire recipe was 1 tablespoon of honey. I love that!
These were delicious plain, or with a touch of maple syrup.
I will definitely be making these tasty cakes again!
Stay tuned for more recipes I've cooked up from this fabulous book!