Whole Wheat Buttermilk Blueberry Pancakes

And here I go continuing on my quest to find whole grain pancakes that taste like pancakes should. Today I tried this recipe from The Little Spice Jar 

FLUFFIEST WHOLE WHEAT BUTTERMILK PANCAKES

Prep time:  12 mins

Cook time:  13 mins

Total time:  25 mins

Serves: 10 pancakes

INGREDIENTS

• 1 cup + 2 tablespoons milk
• 1 tablespoon vinegar
• 1 and ¼ cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 and ½ teaspoon light brown sugar
• 1 large egg
• 1 tablespoon unsalted butter, melted
• ½ cup blueberries or chocolate chips

INSTRUCTIONS

1. Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
2. In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.
3. Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.

My Notes:
1. These definitely had a good "rise" to them and made nice thick cakes.
2. I made a stack without blueberries and they were just okay. With fresh blueberries, though, they were much better.
3. Verdict: On to the next one, on to the next one.