Hearty Blueberry Pancakes

Hearty and Healthy Blueberry Pancakes (may actually be heart healthy, depending on the type of flour you use)!

Heat up cast iron pan, on med/low heat.

Sift together

• 1 1/2 cups flout (I used oat flour, but any kind is fine).
• 1/2 cup corn meal or corn muffin mix (optional).
• 1 tbsp. baking powder.
• 1 tsp. salt.
• 1 tsp. cinnamon.
• 1 tsp. white sugar.

Sift these ingredients together in a large bowl.  Make a well in the middle, by pushing dry ingredients off to the sides

In another bowl (medium sized), mix the following until uniform in consistency:

• 4 tbsp. butter, melted.
• 2 cups buttermilk (or other milk or yogurt/keifer).  You may need a little more if you use the con meal.
• 2 eggs.

Add wet ingredients to bowl with dry.  Mix, but not too much.  Lumps are okay here!  It seems funny, but it's true.  If the batter is too thick, add more milk.  If batter is too thin, add more flour.  

• Since I already have a smaller bowl dirty, I will move enough batter for 2-3 pancakes to the smaller bowl  Add fresh blueberries, if available. 

Frozen are my second choice.  Canned are my third.  I wouldn't use dried blueberries for this recipe.

You could add some chopped pecans and/or walnuts, if you wanted to be really fancy.

Mix the small bowl.  Cover the large bowl and save for later, if applicable.

Scoop pancakes, size to liking, in the hot pan.  I can tell you that smaller works better for this recipe.  Think about flipping with all of those blueberries and nuts...Notice, no additional oil/butter is needed in a well seasoned pan.  Check to see if pancakes will "release" from cast iron pan.  Food sticks at first, but comes lose when it's ready.  Don't be in too big of a hurry.  These pans are very forgiving.  Flip over.  This is a lot easier with smaller pancakes.  Cover the pan if they look like they may not be cooking on the inside.

When browned on both sides, plate them.  Top with powdered sugar.  No syrup is required!