Healthy Eating

Recipe: Cornmeal-oat blueberry pancakes

Serves 6 to 8

No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and lots of pure maple syrup.

Ingredients
1 1/3 cups unbleached flour
2/3 cup whole-wheat pastry flour
1/4 cup yellow cornmeal
1/2 cup rolled oats, finely ground in a food processor or blender
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 tablespoons peanut or safflower oil
1 1/2 cups buttermilk, more if needed
2 cups blueberries (fresh or frozen)

Method
In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt. In a separate bowl, whisk eggs and oil together. Stir in buttermilk. Stir together liquid and dry ingredients until just combined. Do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto a lightly greased, pre-heated griddle (325—350°F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.

*For more even distribution of blueberries, try dropping 8 to 10 blueberries onto each pancake, and then cover lightly with additional batter.

Nutrition
Per serving (about 5oz/166g-wt.): 290 calories (60 from fat), 7g total fat, 1.5g saturated fat, 65mg cholesterol, 570mg sodium, 49g total carbohydrate (4g dietary fiber, 14g sugar), 9g protein

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