Blueberry Whole Wheat Pancakes.

I love old recipes. There's something charming about preparing a meal that someone prepared 70+ years before. This recipe is from my 30's cookbook, and it's a HUGE recipe for whole wheat pancakes. I've portioned it out for a small, medium, and large batch for your ease.

Sam's Whole Wheat Pancakes or Waffles (Yes, apparently this can make waffles too!)

Ingredients:

small batch:

blueberries, other berries, chocolate chips, bananas, or whatever you like in your pancakes

1 c. whole wheat flour

1/2 t. salt

1 t. baking powder

scant 2 2/3 T. dry milk

1 egg, separated

1 T. oil

1 c. water

medium batch (made 15 4-5in. pancakes):

blueberries, other berries, chocolate chips, bananas, or whatever you like in your pancakes

2 c. whole wheat flour

1 t. salt

2 t. baking powder

5 1/3 T. dry milk

2 eggs, separated

2 T. oil

2 c. water

Original recipe, LARGE batch:

blueberries, other berries, chocolate chips, bananas, or whatever you like in your pancakes

3 c. whole wheat flour

1 1/2 t. salt

3 t. baking powder

1/2 c. dry milk

3 eggs, separated

3 T. oil

3 C. water

Directions:

Mix the flour, salt, baking powder and dry milk together in a medium (or large, depending on recipe size) bowl and set aside.

Separate eggs. Beat egg whites to soft peaks. Beat egg yolks lightly and add to flour mixture. Add oil and water to flour mixture, and stir well. Fold in egg whites gently.

Bake on 'greased griddle'. (Make them as you would any other pancakes.) Drop on any blueberries or chocolate chips (etc.) that you'd like immediately after pouring into your pan. Cook till golden brown on both sides. Serve immediately.