Blueberry-Cornmeal Pancakes (Part Whole Wheat)

Pancakes and waffles are a staple in this house.  We like them and the kids love them, but I feel a little guilty making them with white flour so much since white flour is nutritionally inferior to whole wheat.  So I tried a few changes to my beloved blueberry-cornmeal pancakes and made them with half whole wheat and half white flour.  We actually think they might be even better tasting this way.

3/4 cup whole wheat flour
3/4 cup all-purpose (white) flour
1/2 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
2 tablespoons dark brown sugar
4 tablespoons unsalted butter, melted

2 cups buttermilk

2 cups blueberries

In a large bowl, combine the flours, cornmeal, baking powder, cinnamon, baking soda, and salt.  In a smaller bowl, whisk the egg yolks, brown sugar, and melted butter.  Gradually whisk in the buttermilk. In another bowl, using an electric mixer, beat the egg whites until soft peaks form.  Add the buttermilk mixture to the flour mixture and stir just until combined.  Fold in the egg whites and blueberries.

Cook the pancakes in a large skillet or griddle over medium heat.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve with real maple syrup.

Makes about 4 generous servings