This recipe is only slightly adapted from a great one in the King Arthur Flour Whole Grain Baking book. Dan and Meredith make this recipe just about every weekend, so he has the recipe memorized. Usually.
½ cup yellow cornmeal
1 cup boiling water
3 tablespoons butter, melted
½ cup milk
½ cup whole wheat flour (pastry flour, if you have it)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries, fresh or frozen
1. Place the cornmeal in a medium bowl. Pour the boiling water over it, stir the mixture thoroughly and let stand for 15 minutes. This step allows the cornmeal to absorb the water and it will be like polenta at the end of 15 minutes. Stir in the melted butter, then beat the egg into the milk and add to the cornmeal mixture.
2. In a separate bowl, combine the flour and sugar, baking powder and salt. Add the try ingredients to the cornmeal mixture and combine with a few swift strokes. Let the batter sit for 15 minutes.
3. Heat a nonstick griddle if you have one, or a heavy skillet. When the surface of the pan is hot enough that a drop of water sputters across it, grease the surface lightly with vegetable oil on a paper towel, the spoon the batter onto the hot surface, ¼-cup at a time. Sprinkle blueberries over the surface of the pancake. Let the pancakes cook on the first side until bubbles begin to form around the edges, about 3 minutes. These pancakes take a little longer to set than most. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes are set through the center, fluip them and let them finish cooking on the second side, until they’re golden brosn, 1 to 2 minutes more. Serve immediately with syrup and butter. (We love to use the Alaskan Birch Syrup from Kahiltna Birchworks.)