Another of my pregnancy breakfast (or supper) favorites are these cornmeal pancakes; and they are something that I can feel good about eating also, which is an added bonus.
I’m a huge texture person, so I really like the added crunch of the whole wheat and the cornmeal. The pancakes freeze well, (sunny calls them cookies) and I actually prefer them toasted because then they’re even crunchier.
You can add the blueberries while the pancakes are baking, but I prefer to have them beside my pancakes so that you don’t get any of the sogginess going on – another weird texture thing I know.
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 3/4 teaspoons baking powder
- 1 1/4 teaspoon coarse salt
- 3/4 teaspoon baking soda
- 1 1/2 cups low-fat buttermilk
- 1/4 cup whole milk
- 1 1/2 ounces (3 tablespoons) butter, melted and cooled, plus more for griddle
- 1 large egg, lightly beaten
- 2 cups (1 pint) blueberries
- butter for serving
Pure maple syrup, for serving
Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with blueberries if you want, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with butter and pure maple syrup.