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Multigrain Blueberry Pancakes




Source of Recipe


country living






Recipe Introduction


Four grains offer a wholesome twist on the classic blueberry pancake. Top with Blueberry Syrup or traditional maple syrup and butter.





List of Ingredients



• 1 cup all-purpose flour
  
• 3/4 cup whole wheat flour
  
• 1/3 cup yellow cornmeal
  
• 1/3 cup old-fashioned rolled oats
  
• 2 T sugar
  
• 2 tsps baking powder
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1/2 tsp ground nutmeg
  
• 1 3/4 cups buttermilk
  
• 1/4 cup unsalted butter, melted
  
• 1/3 cup honey
  
• 3 large eggs
  
• 1 cup fresh blueberries, washed and drained
  






Instructions



1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda and nutmeg. Using a whisk, add buttermilk, butter, honey and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.
   
2. Make the pancakes: Preheat oven to 250 degrees. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.
   






Final Comments


Makes about 16 4" pancakes