Made with two parts whole wheat flour and one part all-purpose, the recipe uses buttermilk and a little oil to add moistness and flavour. The batter comes together in less time than it takes to heat the griddle, just a quick mix of dry with wet ingredients. Martha Rose Shulman, the author of this book, writes a regular column for the New York Times so the recipe can be found here.
I omitted the blueberries from the pancake and made one of my family's favourite toppings instead, blueberry-raspberry maple syrup, which can be whipped up as you cook the pancakes. It's barely a recipe, but these are the proportions that I use:
Blueberry-Raspberry Maple Syrup
120ml pure maple syrup, preferably Grade B
140g/240ml fresh or frozen blueberries
60g/120ml fresh or frozen raspberries
In a small saucepan, bring maple syrup and blueberries to a boil. Reduce heat and simmer 2-3 minutes or until the fruit has started to soften. Add the raspberries and bring back to a simmer for an additional 1-2 minutes. Turn off the heat and let the fruit steep in the syrup for a few minutes. Serve warm. Leftovers can be stored in the fridge in an airtight container for up to 1 week.