Sour Milk Blueberry Pancakes

I decided to whip up some pancakes the other morning, but I didn't want to make the usual plain pancakes.  Can you say boring?!  I opted to do a little variation on the plain old buttermilk pancakes recipe that's in Better Homes & Gardens.

Sour Milk Blueberry Pancakes
adapted from Better Homes & Gardens

1 cup white flour
3/4 cup whole wheat flour
2 tbs granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, slightly beaten
1 1/2 cups sour milk* or buttermilk
3 tbs melted butter (you can sub oil, but I love me some butter.  Paula Deen and I will soon have diabetes in common)
1 tsp vanilla
1/2-3/4 cup fruit

In a large bowl stir together flours, sugar, baking powder, baking soda, & salt.  In another bowl use fork to combine egg, milk, butter, & vanilla.  Add egg mixture all at once to flour mixture.  Stir in fruit.  Stir just until moistened (batter should be slightly lumpy).

For each pancake, pour 1/4 cup batter onto a hot, slightly greased griddle.  Cook over medium heat until pancakes are golden brown, turning to second side when pancakes are bubbly & edges are slightly dry.

Serve warm with whatever toppings make your heart sing.  For my husband, that means (homemade) whipped cream and maple syrup!  If you've never eaten homemade whipped cream, you're missing out.  It's 1000x better than store bought.

*MAKING SOUR MILK: For each 1 cup of sour milk, place 1 tbs of lemon juice or vinegar in a glass measuring cup.  Add enough milk to make 1 cup total liquid; stir.  Let it stand for 5 minutes before using.