Whole Wheat Blueberry Pancakes

I used to buy (organic, whole grain) frozen waffles and put them in the toaster oven in the morning for my son but they are rather expensive, so I started a new habit, which is fun for us both, much cheaper, and still produces good food. I make pancakes about one morning a week--he eats one serving for breakfast and I freeze the rest (that's right: I do not eat any myself). This way he gets to have the fun of making pancakes with me and I get to have the convenience of the frozen pancakes to put in the toaster oven on the other mornings.

Here is the batter:

Here are the blueberries, washed and ready to be placed carefully in the cooking pancakes:

Here is a pancake cooking:

Here are the pancakes cooling on racks before I freeze them.

Here is his plate. Oh, whoops, looks like he ate them all up while I was cooking the rest of the batter!

Whole Wheat Pancakes
1 cup whole wheat flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons oil (I use evoo)
1 and 1/4 cups milk or buttermilk
1 tablespoon honey
butter for frying

Mix the dry ingredients in a large bowl. In a medium bowl, beat the egg and oil together and then add the milk and honey and mix thoroughly. Add wet to dry and mix gently, leaving lumps. Put a little butter in a hot pan and add batter (I make 2 pancakes with 1/4 cup batter). Place blueberries or strawberries or banana or apple or chocolate chips while batter is still liquid. You will know the pancakes are ready to turn when little bubbles appear on the surface. Flip and cook for another minute or so.

If you are going to freeze the pancakes, allow them to cool completely on wire racks before wrapping them in wax paper, placing in a plastic freezer bag (or other freezer container). I've never kept them longer than a week, so not sure how long they would last. To reheat I put them in the toaster oven on the toast setting for the same amount of time I'd put in a piece of bread. They do get a little stiffer than when fresh, but this just means they are better able to soak up maple syrup!