Whole Wheat Blueberry Pancakes
(Recipe adapted from In the Little Red House)
1 1/4 cup whole wheat flour
1/2 cup cornmeal
1/8 cup quick oats
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups milk + 2 scant tablespoons vinegar (or 1 3/4 c buttermilk)
3 tablespoons butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries
Pure maple syrup, for serving
In a large bowl, whisk together all dry ingredients.
In a separate, smaller bowl, mix together all wet ingredients.
Add wet ingredients to dry ingredients, stirring just enough until the batter is combined.
Fold in blueberries or sprinkle on each pancake separately as they are cooking.
Add approximately 1/3 cup batter to a hot griddle for each pancake.
Turn pancakes after 3-4 minutes or when edges appear set and bubbles are surfacing throughout the pancake.
Transfer to oven set to 200* to keep warm when cooked through.
Serve with butter and maple syrup. Enjoy!