On an already warm, lazy late-summer morning, Mama Chipmunk’s grandchildren awoke to the sound of sizzling batter.
An hour or so earlier, Mama Chipmunk had remembered her stash of frozen blueberries and decided to make a batch of her justifiably famous pancakes (nutty, hearty, not too sweet, and dripping with blueberry juice).
As they realized what was happening, the little chipmunks raced each other to the kitchen and scurried around, gathering a stack of plates and a pile of forks, getting the butter out of the icebox, and rummaging in the back of the pantry for a jar of Rabbit’s blackberry syrup.
Mama Chipmunk’s Nutty Blueberry Pancakes
1 cup whole wheat flour
(finely milled or whole-wheat “pastry” flour)
1/2 cup almond flour
1 teaspoon salt
2 tablespoons sugar
1 3/4 teaspoons baking powder
1/4 cup olive oil
1 cup milk (preferably whole)
Mix the dry ingredients.
Mix the liquid ingredients and then stir the liquid mixture quickly into the dry.
Mix in 1 cup blueberries (fresh or frozen).
Cook as you would normally cook pancakes, on a griddle or in a hot skillet.
Serve with plenty of butter and with maple (or fruit) syrup, or raspberry jam.