Serve these hot and crispy pancakes with blueberry syrup (mashed berries and syrup) and crème fraîche (sour cream, almond flavoring, and brown sugar) for a delectable start to your morning.
- 1 cup flour (½ white, ½ whole wheat)
- 1 tbsp. sugar (or less)
- 2 tsp. baking power
- ⅛ tsp. salt
- ¾ cup skim milk
- 1 egg
- 1 tbsp. canola oil
- 1 cup corn kennels
- ¾ cup blueberries (frozen, tossed with flour cooks well)
- Stir together dry ingredients.
- Mix milk, egg, and oil.
- Stir in corn and blueberries.
- Add wet to dry, mix to just blend (lumps okay).
- Cook on a hot griddle till brown, flip. Keep hot and crispy in the oven.
