Cornmeal Blueberry Pancakes

With blueberries on sale last week at the grocery store, I scooped up a package before the start of the weekend with the intention to make blueberry pancakes for a nice Sunday morning breakfast! I remember being little and hating blueberry pancakes - I always option for chocolate chip instead, anyone who knows my sweet tooth will not be surprised by that decision. I'd like to think that my taste buds have matured since those days - and now, bring on the blueberry pancakes or any other kind for that matter! This recipe came from my favorite Better Homes and Gardens cookbook.

Cornmeal Blueberry Pancakes
1 cup white wheat flour
2 TB cornmeal
1 TB sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 egg (beaten)
1 cup sour milk*
2 TB oil
1 cup fresh blueberries
Optional: maple syrup, berries


*To make sour milk, put 1 TB of lemon juice in a 1 cup measuring cup then add enough milk to make 1 full cup of liquid.

1. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, salt and cinnamon.
2. In a smaller bowl, beat the egg, then add the sour milk and oil. Add the egg mixture all at once to the flour mixture and stir only just until the mixture is moistened (it's okay if it's lumpy still).
3. Gently fold in the blueberries, being careful not to break them up or you'll have an ugly grey batter left. Bake these pancakes just like you would other kinds - don't let the pan get too hot or the batter will burn. The pancake is ready to be flipped when there are air bubbles popping through the top a bit.

With some diced up berries on top you almost don't even need maple syrup on top, which makes it even healthier!

Even reheated these pancakes are yummy! The trick is to put them in the toaster oven and not the microwave so that they're not flimsy and mushy, but rather still have the crisp outside. Be careful though - don't use a regular toaster or you may get blueberry drippings in the toaster.