Blueberry Cornmeal Pancakes
By Yankee Magazine|Feb 25 2008|
Ingredients
1 cup milk
1/2 cup water
1 cup whole wheat flour
1/2 cup yellow stone-ground cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
Instructions
Preheat oven to 200F degrees.
In a small bowl combine the milk and water.
In a large bowl, combine the flour, cornmeal, baking
powder, baking soda and salt. Stir in the milk mixture
just until combined. Fold in the blueberries and let the
batter sit for 5 minutes.
Lightly oil a skillet or griddle and heat over medium
heat. Pour about 1/4 cup of batter onto the hot griddle
and cook until pancakes are bubbly on top and edges are
slightly dry looking. Turn and cook until pancakes are
browned. Transfer to a baking sheet and keep warm in the
oven while cooking the remaining batter. Serve warm with
syrup or jam. Makes 12 – 4 inch pancakes
