1 cup flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon nutmeg — fresh grated
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup butter — melted
2 tablespoons honey
1 egg — slightly beaten
2 cups lowfat buttermilk
1 cup blueberries
Sift the dry ingredients together.
Mix the melted butter, honey, egg and buttermilk together.
Hand blend the wet ingredients into the dry. Fold in the blueberries.
Preheat the griddle, then cook the pancakes, using 1/2 cup of batter for each pancake.
Serve on warm plates with honey butter.
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