Blueberry Cornmeal Pancakes

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

Blueberry Cornmeal Pancakes

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.


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