pancake love

 

 

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.

Yummy!

Ingredients

• 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

Directions

Whisk together flour, cornmeal, sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
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.