If you pick fresh blueberries, this is for you.
Oats, cornmeal, and whole wheat flour give texture and flavor to a breakfast treat that can be made with frozen blueberries, if fresh are not available. If you don’t want too sweet a breakfast, try them as is, or with just a dollop of yogurt instead of syrup.
Yields sixteen 4-inch pancakes
Serves 3 or 4
Prep time: 20 minutes
Cooking time: 20 minutes
6 tablespoons (¾ stick) butter
2 large eggs
2 tablespoons pure maple syrup
1¼ cups plain yogurt
1 teaspoon finely grated lemon zest
½ teaspoon pure vanilla extract
½ cup rolled oats
½ cup whole wheat flour
¼ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries, fresh or frozen
Melt 3 tablespoons of the butter and set aside. In a bowl, whisk together the eggs, maple syrup, yogurt, lemon zest, and vanilla. In the bowl of a food processor, whirl the oats for a minute or two until they’re crumbly, but not as fine as flour. In a separate bowl, combine the crumbled oats with the flour, cornmeal, baking powder, and salt. Stir the dry ingredients into the wet only until moistened—a few lumps are fine. Whisk in the melted butter, then fold in the blueberries.
If you would like to serve the pancakes all at once, preheat the oven to 200°F and put a baking sheet in it to keep the cooked pancakes warm while the rest are cooking.
Heat a large skillet or griddle on medium heat. Melt some butter on the hot surface and spread it to cover. Pour ¼ cup of batter for each pancake, leaving a bit of space between. After 3 to 4 minutes, when bubbles start to surface and the pancakes are dry around the edges, turn them over and cook for 2 to 3 minutes more, until golden and firm on the bottom. If the pancakes are browning too quickly, lower the heat a little. Serve as they are done, or transfer the pancakes to the warm oven. Add more butter to the pan before making each batch.
Serve with toppings such as maple syrup, fruit preserves, butter, yogurt, or sour cream.
Multigrain Blueberry Pancakes are probably enough for a delicious and satisfying breakfast. If it’s a blow-out brunch, add simple fried or scrambled eggs, vegetarian sausage, and maybe a Sweet Fruit Smoothie.