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Easter Blueberry Pancakes

Ingredients

¾ cup whole wheat flour

¾ cup wheat flour

1 ½ teaspoons baking powder (to give it some lift)

½ teaspoon baking soda

pinch salt

2 eggs

1 cup low fat buttermilk

3/4 cup 2% milk

1 tablespoon vanilla extract

½ teaspoon olive oil

¾ cup fresh blueberries (frozen is ok too)

6 tablespoons Grade A Maple Syrup (divided between 4)

Directions

1. In a bowl, whisk the first 5 ingredients together.

2. IN a separate bowl, beat the eggs, buttermilk, milk and vanilla extract until well combined.

3. Transfer egg mix to the dry ingredients and mix until well incorporated.

4. Put olive oil on a paper towel and wipe you NON STICK FRYING PAN, heat pan and pour about 1/3 cup of batter on the hot surface.

5. Sprinkle blueberries about 6 on each pancake, it will sink into the batter.

6. Flip after about 2 minutes and cook for another minute.

7. Transfer to plate, each person should get 3 pancakes.

8. Stack on to of each other and drizzle with syrup.

When it comes to Easter, I like to relax and also love to cook something special for my friends, and to me Pancakes are special. They are not so popular in Ireland but I know all you guys love’em here.

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Preparing mini appetizers with Alison in Napa.
Photoshoot in my friend Pete’s incredible kitchen
picking some fresh vegetables…all organic!
Enjoying my blueberry pancakes , check them.
Me during my latest photoshoot.