Source: May All be Fed: Diet for a New World
Date tried: May 6, 2013
Yield: 12 4” pancakes
Time needed: 15-25 minutes depending on how many pancakes you can put on the griddle at once.
Cornmeal gives an interesting texture to this traditional favorite.
Blueberry Cornmeal Pancakes
1 cup soy milk
½ cup water
1 cup whole wheat pastry flour
½ cup yellow stone-ground cornmeal
1 tsp. nonaluminum baking powder
¼ tsp. fine sea salt
1 cup fresh or thawed blueberries
Canola or safflower oil
Choice of fruit sauce, syrup, jam or fresh fruit topping
Preheat oven to 200oF as a place to keep pancakes warm until ready to serve.
Combine soy milk and water in a small bowl.
In a larger bowl combine flour, cornmeal, baking powder and salt.
Stir milk mixture into flour mixture using the fewest strokes possible.
Fold in blueberries.
Let stand 5 minutes to allow batter to thicken.
Oil a frying pan or griddle and heat.
Pour ¼ cup of batter into pan or onto griddle.
Cook until pancake is bubbly and dry around the edges (3-4 minutes) and can be lifted without breaking.
Turn and cook the other side (about 3 minutes).
Transfer to a baking sheet and keep warm in oven while cooking more pancakes.
Serve at once with choice of topping.