Blueberry Pancakes

Servings

Serving size

2 pancakes

COOKING TIME

30 Minutes

This recipe can easily be multiplied or halved. Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

Ingredients

6 Tbsp. Whole wheat flour

6 Tbsp. Enriched all purpose white flour

3 Tbsp. Yellow cornmeal

1/8 tsp. Salt

1 tsp. Baking powder

1 tsp. Sugar

6 Tbsp. Oatmeal

1 cup Reduced fat buttermilk

1 large Egg(s)

2 large Egg white(s)

1/2 cup Blueberries, raw

4 tsp.. Unsalted butter (2 tsp. per serving)

2 Tbsp. Maple syrup (1 Tbsp per serving)

Instructions

Sift the whole wheat flour, all purpose whole wheat flour, all purpose flour, corn meal, salt, baking powder and sugar into a large mixing bowl.

Fold in the oatmeal.

Add the buttermilk and eggs and blend well until mixture is smooth.

Heat a non-stick griddle over medium-high heat.

Let the batter stand for at least 2 minutes while the griddle is heating.

Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Top with the blueberries.

Cook until small bubbles on the surface of the pancake form and then burst.

Turn and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with butter and maple syrup.