peace in my pans: Very Berry 7 Grain Pancakes

More meetings, phone calls, and emails later, I wanted something sweet. But I refused to have those boxed cookies hiding somewhere in my pantry. No, no, and no. Plus, I don't want any more stuff going straight to my you know where. And it's more important to train your taste buds to crave a different kind of sweet (whatever that means). In any case, I like to challenge myself when I know I have absolutely nothing in my fridge except a fancy jug of New Hampshire Grade A Maple Syrup (a reward after a long day of helping the family collect sap). Next, I went to my freezer and saw a ton of blueberries and strawberries. I know I have a bag of Bob's Mill 7 Grain Pancake mix in the pantry somewhere...

Take out your griddle or any other flat surface pan like stuff you could use to cook these babies. Add a bit of butter (enough to grease the pan and some) and turn to a medium heat. Allow it to heat up while you mix the ingredients.

In a blender, add 1/4 cup blueberries, 3-5 large whole strawberries, 1 egg, and a 1/5 cup of milk. The amounts of liquids you get depends on whether you use frozen or fresh. I used frozen and this recipe yielded enough liquids to use up to 1.5 cups of pancake mix.

Blend until all the ingredients are liquified. Like this,

I only wanted to make a small batch of pancakes so I used 3/4 cup of flour. I then added 3/4 cup of the liquified berries but played around w/ the recipe with a bit. The idea is that less liquid makes more cake-like pancakes. Remember, do not over beat your pancakes. I usually try to stir it gently to make sure all the flour is combine then let the batter sit for about 5-10 minutes.

I had my stove on 5.5 heat and cooked these babies for approximately 2 minutes on each side and I only flipped them once. The more you flip the tougher the pancakes.