You know how when you eat regular pancakes from a mix, you always feel hungry an hour later? I hate that.
So lately we've been making these Whole Grain Blueberry Pancakes. They're not only filled with whole wheat goodness, they're the perfect vehicle to eat fresh, juicy blueberries, which are now finally in season.
Whole Grain Blueberry Pancakes Recipe adapted from The Gourmet Cookbook, edited by Ruth Reichl
1 1/4 cup whole wheat flour
1/3 cup cornmeal
1 tablespoon ground flax seed
1 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
1/4 cup vegetable oil or canola oil
1 1/2 cup milk
1 cup fresh blueberries, washed
Whisk flour, cornmeal, flax seed, sugar, baking powder, and salt in bowl. In separate bowl, whisk egg yolks, oil, and milk. Add wet ingredients to dry ingredients and whisk until smooth. Beat egg white with electric mixer until they have stiff peaks. Fold whites into batter. Fold in blueberries.
Heat non-stick skillet or griddle over medium-high heat. Lightly grease bottom of pan with oil. Drop batter by 1/4 cupfuls onto skillet. Cook pancakes until golden brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining batter.
Top with maple syrup. Makes about 18 small pancakes, or in our house, 12 large pancakes.
How do you make pancakes?