Rick's Blueberry-Cranberry Pancakes

By ldelmas

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh cranberries
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 Tbsp milled flax seed
• 2 tsp baking powder
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3/4 cup milk
• 1/2 cup orange juice
• 4 eggs, beaten
• 1 Tbsp vegetable oil (or butter)
• 2 Tbsp honey

Preparation

Step 1

Fill a small saucepan with 2-inches of water and bring it to a boil. Add the cranberries, boil for two minutes, then drain the berries. Set aside and allow the berries to cool.

Whisk the flour, milled flax seed, baking powder, and salt in a medium-sized bowl; set aside.

Whisk the vanilla extract, milk, orange juice, eggs, oil, and honey in a second medium-bowl until well mixed; set aside.

Coarsely chop the cooled cranberries and stir them into the milk mixture. Then, incorporate the milk mixture into the dry ingredients. Gently fold in the blueberries.Heat the oil over medium heat on a griddle or flat skillet. Use a 1/4 cup of batter to make each pancake and cook for 2 to 3 minutes, or until bubbles dot the surface. Flip and continue cooking until browned for 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with a touch of butter and fresh maple syrup.