|Multigrain Blueberry Pancakes
Serving: Yields: makes about 4 cups (16 four-inch pancakes)
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/3 cup yellow cornmeal
1/3 cup old-fashioned rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon 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
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 F. 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.
Nutrition information per pancake -- protein: 4.2 g; fat: 4.5 g; carbohydrate: 23.3 g; fiber: 1.5 g; sodium: 276 mg; cholesterol: 48.6; calories: 146.