Blueberry Cornmeal Pancakes
By Yankee Magazine|May 15 2006|
Ingredients
1 cup milk
1/2 cup water
1 cup whole wheat flour
1/2 cup yellow stone-ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
Instructions
Preheat oven to 200 degrees F.
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 soy 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
