Fluffy Whole Wheat Pancakes

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• I've never been a huge fan of pancakes, usually preferring crepes over them anyday. But when we dropped by D's brother's place last week and these pancakes were served I was delightfully surprised how fluffy and delicious they were. 

• The added bonus is that they are pretty healthy too, at least compared with the basic white pancakes that one usually finds at the breakfast table. You can use any fruit or berries that you have available, or omit them completely. It's your choice, and that is part of the beauty of these pancakes: They're delicious either way! This morning I topped mine with extra blueberries and some sweet cherries.
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• Now all I need is to make more of this Buttermilk Syrup.

• Fluffy Whole Wheat Pancakes (adapted from Allrecipes.com)
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• 3/4 cup milk
• 2 tablespoons white vinegar
• 2/3 cup whole wheat flour
• 1/3 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
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• Bananas, both mashed and diced
• Strawberries, diced
• Blueberries
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• Cooking spray
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• 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add mashed and diced bananas, strawberries and blueberries. Stir until just combined.
• 3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.