If you don't have buttermilk powder, use 2 cups of fresh buttermilk instead of the water.
1 cup white whole wheat flour
1 cup all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup buttermilk powder
2 large eggs
2 cups water
1/4 cup (1/2 stick) melted butter
2 cups fresh blueberries
Mix dry ingredients in a large bowl.
In another bowl, beat eggs, water, and melted butter.
Mix the wet ingredients into the dry ingredients, until they are just incorporated. Don't over-mix. A few lumps are fine. Gently fold in the blueberries.
Let the batter sit for 5 minutes to thicken up and start to bubble.
Heat a large skillet or griddle on medium-high heat.
Spray lightly with non-stick spray.
Use a 1/4 cup measuring cup to scoop batter onto the griddle.
Cook until the bubbles on top start to pop and the edges look dry.
Flip and cook another couple of minutes.
Makes 18 pancakes
Total Fat 3.4 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 28.0 mg
Sodium 185.8 mg
Potassium 30.3 mg
Total Carbohydrate 14.1 g
Dietary Fiber 1.4 g
Sugars 3.0 g
Protein 3.0 g
The Johnson Family Cookbook