Blueberry Corn Pancakes

The sweetness of the blueberries, cornmeal, maple syrup, and cinnamon complements the slight bitter- ness of the buckwheat flour in these pancakes—as does the extra maple syrup you’ll serve with them. The batter should be pourable: As you are cooking the pancakes, you may need to add a tablespoon of water to thin out the mixture, which tends to thicken as it sits. Makes about 10 (4-inch) pancakes

½ cup old-fashioned rolled oats

½ cup cornmeal, sifted to remove any coarse grains

½ cup buckwheat flour

½ teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon fine sea salt

¼ teaspoon baking soda

1¼ cups plain unsweetened soy milk

1 tablespoon apple cider vinegar

2 tablespoons high-heat sunflower or safflower oil, plus more as needed

2 tablespoons pure maple syrup, plus more for serving

1 tablespoon vanilla extract

1 cup fresh or frozen blueberries

Nonaerosol nonstick cooking spray

Blend the oats in a food processor until they are ground into flour. Mix the oat flour, cornmeal, buckwheat flour, cinnamon, baking powder, salt, and baking soda in a medium bowl to blend. Mix the soy milk and vinegar in a large bowl and set aside until the soy milk begins to curdle, about 5 minutes. Mix in the 2 tablespoons oil, the 2 tablespoons maple syrup, and the vanilla. Stir in the dry ingredients. Fold the blueberries into the batter.

Preheat a large, heavy cast-iron skillet or flat nonstick griddle pan over medium heat. Spray the cast-iron pan with cooking spray or brush the nonstick pan with oil. Working in batches and using about ¼ cup of the batter for each pancake, spoon the batter into the hot pan, forming 4-inch pancakes. Cook for 3 minutes, or until the pancakes are dry around the edges, the bubbles burst on top, and the blueberry juices start to ooze. Turn the pancakes over and continue cooking for about 3 minutes. As the pancakes cook, adjust the heat as needed to ensure the pancakes cook evenly.

Transfer the pancakes to plates and serve immediately with maple syrup.

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