Blueberry Cornmeal Pancakes
Courtesy of Gerty S.
1 cup soy milk
1/2 cup water
1 cup whole wheat flour
1/2 cup yellow stone-ground cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
Preheat oven to 200 degrees F.
In a small bowl combine the soy milk and water.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam. Makes 12 - 4 inch pancakes
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