Blueberry-Cornmeal Pancakes
1 cup soy milk (I like to use vanilla; plain works fine)
1/2 cup water
1 cup whole wheat flour
1/2 cup white cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/4 tablespoon salt
1 cup blueberries (do NOT thaw if frozen)
canola oil for frying
Preheat oven to 200 degrees F.
In a medium bowl, combine the wheat flour, cornmeal, baking powder, salt, vegan sugar and baking soda; mix well to combine. Make a well in the center of dry mixture; add soy milk and water. Mix with a fork just until moistened (overmixing will not allow pancakes to be fluffy). Gently fold in blueberries. Let batter stand undisturbed for 5 minutes while you preheat the griddle.
Heat griddle or large frying pan over medium heat; grease lightly with canola oil. Use a scan't 1/4 cup of batter for each pancake. Turn when edges begin to look dry and bubbles form on the top; cook for 1/2 additional minutes. Keep pancakes warm in oven while you cook the rest. These are great with just margarine and maple syrup, but what I usually do is use margarine and brown vegan sugar...the sugar melts on top of the pancakes and is almost like caramel!
SO HOW'D IT GO?
Yummy taste and texture, fluffy pancakes. Yay! Good solid recipe I will make again.