Weekends Start With Blueberries
This is sponsored content by BlogHer and Kelloggs.
On the weekends, we bring out the big bowl. Not the cereal bowl… but the mixing bowl. The first one up on Saturday morning pulls out the big green bowl, along with the bag of fresh blueberries we picked over the summer.
This is not a quick breakfast… this is a slow, savoring one that we share over lots of maple syrup, stories and kids standing in front of the stove begging, “Can I flip them?” The bubbling blueberries are their favorites…
This morning weekend gathering, which lingers almost to lunchtime, is a great way for us to reconnect from a crazy week of rushed cold cereal mornings.
Here’s the recipe for cornmeal blueberry pancakes.
Ingredients
· 1 cup milk
· 1/2 cup buttermilk (Or use yogurt, or add a teaspoon of vinegar to a 1/2 cup of milk. Let it sit until it curdles — a few minutes.)
· 1 cup whole wheat flour
· 1/2 cup yellow stone-ground cornmeal
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1/4 – 1/2-cup ground flax-seed (always keep this in the freezer.)
· 1 cup blueberries
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, flaxseed and salt. Stir in the milks until combined. Fold in the blueberries and let the batter sit for 5 minutes. Lightly oil a skillet heat over medium heat. When hot, pour the batter into little puddles. When bubbles start to form on top, it’s time to flip.
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