This is our favourite pancake recipe. We have made it successfully without the blueberries, and also by substituting chopped apples. The original recipe came from the back of a Kellogg's Bran Flakes box, but we use cheaper store-brand bran flakes and changed some of the ingredients to make them healthier and more nutritious.
Bran flake pancakes
(250 mL) 2 cups whole wheat flour
(25 mL) 2 tbsp raw sugar
(15 mL) 1 tbsp baking powder
(2 mL) 1/2 tsp salt
(425 mL) 1 3/4 cup milk (we use rice milk because of Baby's milk allergy)
(25 mL) 2 tbsp oil
(250 mL) 1 cup bran flakes cereal (or multigrain flakes, or ancient grain flakes or whole-grain oat flakes, etc.), crushed to 125 ml (1/2 cup)
(300 mL) 1 1/4 cups fresh or frozen (unthawed) blueberries
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In medium mixing bowl, beat egg until foamy. Stir in milk, oil and crushed cereal. Let stand 5 minutes. Stir again. Add flour mixture and blueberries, stirring just until combined.
3. Using 75 ml (1/3 cup) batter for each pancake, pour batter onto lightly-greased preheated skillet. Cook until bubbles form on surface and underside is golden brown. Carefully turn and cook until browned. Serve immediately with syrup.
YIELD: about 14 pancakes