Banana-Blueberry Pancakes

These pancakes are very fluffy and airy. They are made with fresh blueberries and sliced bananas and are delicious. They contain whole wheat flour as well as a little brown sugar. Serve them with fresh maple syrup, powdered sugar and whipped cream for a sunday brunch, or any other time of the week.

This recipe makes 8 pancakes in a 6" pan.

In a mixing bowl add:
2C white whole wheat flour
1T baking powder
2t baking soda
1/2t salt
1/3C dark brown sugar
1t ground cinnamon

Mix in:
4 eggs
2C whole milk
4T melted browned butter
1T vanilla extract

Mix till smooth, then add 12oz of fresh blueberries. Stir.
Slice 1/4" slices, lengthways of 4 bananas.

Have 2 6" pans ready, both on medium heat. Add a little butter in both and heat them up.
In one pan add about 5 slices of bananas, arranging them spread out, on top of that pour 1 ladle filled with batter. Cook slowly or everything will brown too fast and the inside will still be soft. When you see the top of the pancake bubbling and solidifying more, turn the pan over the other warm pan and cook the other side. It's best to not flip it in the same pan with a spatula, as this can easily distort the pancake. Continue cooking the other side till cooked on medium-low heat, and repeat until the batter is gone. Add a little butter to the pan each time before adding the batter.

Serve warm. Dust with powdered sugar, pour over a little maple syrup and serve with fresh whipped cream.