Extraordinary Blueberry Pancakes
Serves 6-8
No ordinary pancakes, these are made with a touch of cornmeal and ground oats for
unbeatable texture. We love them with blueberries, but they are also good without,
with simply a dab of fresh butter and lots of pure maple syrup.
11/3 cups organic unbleached flour
2/3 cup organic whole-wheat pastry flour
1/4 cup organic yellow cornmeal
1/2 cup organic rolled oats (ground fine in food processor or blender)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cupsugar
2 eggs
2 Tbsp peanut or safflower Oil
11/2 cups buttermilk
2 cups organic blueberries (fresh or frozen)
In a large mixing bowl, combine all dry ingredients. In a separate bowl, whisk egg and
oil together. Stir in buttermilk. Stir together liquid and dry ingredients-do not over
mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*.
Pour 1/4 cup of batter onto lightly greased, pre-heated griddle (325-350 F on electric
skillet). Turn pancakes when bubbles form. Cook until golden brown.
For more even distribution of blueberries, try dropping 8-10 blueberries onto each
pancake, and then cover with "dab" of additional batter.
Nutrition Info
Per Serving: 270 calories (60 from fat), 7g total fat, 1.5g saturated fat, 4g dietary
fiber, 7g protein, 14g sugars, 47g carbohydrate, 0mg cholesterol, 500mg sodium
Home : Recipes : Breakfast & Brunch : Pancakes
Jenn Mom2sam &Tiny
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