If you can't find white whole wheat flour, feel free to substitute unbleached all-purpose flour.
1 (6-ounce) basket blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water
2 cups white whole wheat flour (or unbleaced all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)
To make the blueberry maple syrup put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.
To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Serve with a golden pat of butter and plenty of blueberries and syrup.
Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.
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