Whole Grain Blueberry Pancakes

If you are like most people (aka. normal) you either have blueberries out the wazoo in your fridge right now, or you wish you did.

So this leaves you with three options:
1. go buy some if you haven’t already done so, silly
2. freeze them to use later
OR the obvious choice, being:
3. use them RIGHT NOW while they are in peak season and absolutely pamper yourself in fresh blueberry goodness

Just making sure we’re on the same page here.

I got this recipe out of my King Arthur Whole Grain Baking cookbook. I LOVE this cookbook! All the recipes have already been adjusted for using whole grains. So you just follow suit and rest assured that your final product will be:

1. Something that resembles its non-whole grain counterpart

2. surprisingly delicious despite the “whole grain” title

and most importantly

3. edible

Because I just hate to waste time and energy on a flop. Don’t you?

These were the most wonderful, fluffy, juicy pancakes I’ve had in a long time. They totally rocked! I managed to (with a very small amount of help from Joslyn) eat all of them in one setting!

Yeah…..being pregnant and hungry can be dangerous!

Whole Grain Blueberry Pancakes
from King Arthur Flour

1/2 c. whole yellow cornmeal
2/3 c. boiling water
3 T. butter, melted
1/4 to 1/3 c. milk
1 egg, beaten
1/2 c. whole wheat pastry flour
2 T. sugar
1 T. baking powder
1/2 t. salt
1 cup blueberries, fresh or frozen

Place cornmeal in medium bowl, add boiling water. (I used regular cornmeal, but if you are using true “whole” cornmeal, let this sit for 15 minutes to soften the cornmeal). Stir in melted butter. Measure the milk (Use 1/4c. milk if you are using frozen blueberries and 1/3 c. if you are using fresh) and beat the egg into the milk, add to mixture.

In a seperate bowl, combine the flour, sugar, baking powder and salt. Add dry ingredients together, stirring just until combined. Let the batter sit for 15 minutes before adding blueberries.

Once you have a warmed skillet (use medium to medium-low for whole wheat- they have thicker batter and will scorch if the heat is too high), add the blueberries.

Lightly oil the pan, and use about 1/4-1/3c. batter for each pancake. Flip when the bottom is set and bubbles are forming in the center, 3-4 minutes. Bake for an additional 1-2 minutes after the flip.

This recipe make about 6-7 pancakes (if you count the first one, which I always manage to ruin)

**I bought my whole grain pastry flour at Price Cutter, it was in the normal flour isle (not the natural/organic section).

*** I found that the recipes in this book call for a few ingredients I wasn’t used to keeping in the pantry, but they weren’t hard to find in Springfield either. What the regular grocery stores didn’t carry, Mama Jeans did.

Next up, Honey Wheatberry bread with homemade raspberry jam. (For the extra raspberries you have around too

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