Makes 10 to 12 pancakes

1 1/3 cups white whole wheat or all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cups buttermilk

2 large eggs, at room temperature

3 tablespoons butter, melted

2 cups fresh or frozen blueberries

Butter and maple syrup or honey, for topping

• Preheat the oven to 200 degrees.

• In a medium-size bowl, combine both flours, the sugar, baking powder and baking soda.

• In a small bowl, whisk together the buttermilk, eggs and butter. Pour this mixture into the dry ingredients, stirring to form a smooth batter. Fold in the blueberries.

• Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.

• Stir the batter. For each pancake, pour about ¼ cup batter onto the hot griddle.

• Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown.

• Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown.

• Transfer the pancakes to a baking sheet, cover loosely with foil and keep warm in the oven. Repeat with the remaining batter.

• Transfer the pancakes to warmed serving plates and top each serving with butter and syrup.

- from The Best Of Waffles & Pancakes - A Cookbook, by Jane Stacey

Nutritional information per serving, not including blueberries: 114 cal., 4 g fat (2 g sat.), 44 mg chol., 15 g carb., 65 mg sodium, 1 g fiber, 4 g pro.