Recipe of the Month: Sour Milk Pancakes with Fresh, Seasonal Fruit

Serves 4-8

1c unbleached white flour
1c whole wheat flour
2T brown sugar
2t baking powder
2t baking soda
½t salt
2 eggs, lightly beaten
2c milk
2T cider vinegar
4T vegetable oil
1-2c fresh blueberries, blackberries, raspberries, or chopped apples

Combine dry ingredients. In a separate bowl stir liquid ingredients together, then add to dry mixture, blending just until smooth. Fold in the fruit of your choice. Cook on medium hot griddle, lightly oiled. Flip pancakes when bubbles rise and break. Cook until lightly browned and ALWAYS serve with Vermont maple syrup!