Original recipe from Canadian Living.
I added blackberries.
- 1-1/2 1-1/2cups cups(375 mL) (375 mL) all-purpose flour
1-1/2 1-1/2cups cups(375 mL) (375 mL) whole wheat flour
3 3tbsp tbsp(45 mL) (45 mL) granulated sugar
2 2tbsp tbsp(25 mL) (25 mL) baking powder
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt
3 3cups cups(750 mL) (750 mL) milk
3 3tbsp tbsp(45 mL) (45 mL) vegetable oil
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla
In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.
Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)