again, i want to thank my dear friend, anna katherine, the same friend who inspired the sweet potato quesadillas, for pushing me to think outside of the box for tonight's dinner by sending me an article from the new york times about whole grain pancakes. i know you will be thanking ak too after trying these delicious pancakes! i hope you prepared your pancake batter yesterday, since it's best to let it sit overnight (and it eases dinner prep for a busy monday night), but you can mix up the batter on the same day and just allow it to sit for about an hour before cooking.
spray the hot griddle with pan spray. drop about 1/4 cup of the pancake mix onto the hot griddle. place 6 or 7 blueberries on each pancake (i used frozen blueberries that grew on my parents blueberry bushes this past summer). cook until bubbles begin to break through, two to three minutes. then, turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. remove from the heat, and continue the process until all of the batter is used up. serve hot with a small amount of butter and maple syrup and 1 sausage patty- we get our sausage from thompson farms and it is so good! my parents have me buy it for them and bring it all the way to florida..seriously. its worth it!
a tip for leftovers, which you know i love: you can keep these, well wrapped, in the refrigerator for a few days, or in the freezer for up to a few months. i'm going to freeze them in packets of two or three to heat in the toaster oven for a quick, healthy breakfast.