Nobody here wanted to wait until Sunday for pancakes, so I thought I'd share my recipe while I had it out. These are so good, and good for you. (You can leave out the blueberries, or use a ripe peach instead, peeled and cut into pieces.)
serves two hungry people
1 cup whole-wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 Tablespoon honey
2 Tablespoons melted butter or oil
1/2 cup blueberries, fresh or frozen (thawed)
Beat egg until fluffy. Add remaining ingredients except blueberries, beat just until the flour is mixed, then stop. Stir in blueberries. Pour 1/4 cup batter into a hot, oiled griddle or skillet. When pancakes start to develop bubbles (or small holes on top), flip and cook the other side. Keep warm in an oven set on low. Serve with warmed maple syrup.
If you are going to be in a hurry in the morning, you can mix the first three dry ingredients in a bowl the night before. You can double or triple the recipe. I always make these for houseguests. One of our friends always stays with us, even though he has other friends in town, and these pancakes are one reason why!