1 cups all-purpose flour - 135g
1 cup whole wheat flour - 130g
21/4 teaspoons baking powder - 10g
1/2 teaspoon baking soda - 2g
1/2 teaspoon salt - 3g
2 eggs
2 1/2 cups kefir (or buttermilk) - 590g
1/4 cup melted unsalted butter or melted refined coconut oil - 55g
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup
In a large bowl sift together the flour, baking powder, baking soda, and salt.
Beat the eggs with the kefir and melted butter or coconut oil. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.