Email to Cat      

Multigrain Blueberry Pancakes

Source of Recipe


Country Living






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 Tbsp sugar
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1/2 tsp ground nutmeg
  
• 1-3/4 cups buttermilk
  
• 1/4 cup (1/2 stick) unsalted butter, melted
  
• 1/3 cup honey
  
• 3 large eggs
  
• 1 cup fresh blueberries, washed and drained
  






Instructions



1. 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. Preheat oven to 250° F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat.
   
   
3. 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. Top with Blueberry Syrup or traditional maple syrup and butter.
   
   Makes 16 (4-inch) pancakes.
   
   ............................
   
   BLUEBERRY SYRUP
   
   • 6 cups fresh blueberries, washed and drained
   • 2 Tbsp minced fresh ginger
   • 2 Tbsp honey
   • 1 Tbsp lemon juice
   • 1/4 cup sugar
   
   Macerate the fruit: In a food processor, place blueberries and ginger, and pulse to coarsely chop. Place contents in a glass bowl and stir in honey, lemon juice and sugar. Cover and let stand for 2 hours.
   
   Cook the syrup: In a large saucepan over medium-high heat, place blueberry mixture and bring to a boil. Simmer for 5 minutes, stirring constantly.
   
   Remove from heat and strain into a bowl through cheesecloth or a fine sieve. Pour syrup into a pint jar. Cover and store in the refrigerator for up to 1 month.
   
   Makes 2 cups.