Extraordinary Blueberry Pancakes

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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 cup sugar

2 eggs

2 TB 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

 

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Jenn Mom2sam & Tiny

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