Based on one that appears the cooking bible that is The Joy of Cooking, here is Greg's recipe for a nutritious start to the day.
Ingredients:
1 cup cornmeal
1 teaspoon salt
2 tablespoons honey or maple syrup
1 cup boiling water
1 egg
½ cup milk or buttermilk
2 tablespoons melted butter
½ whole wheat flour
2 teaspoons baking powder
1½ cup blueberries (fresh or frozen)
Measure out the cornmeal, salt, and sweetener.
Slowly stir in the boiling water, cover and let sit for 10 minutes.
Beat the egg, milk, and butter together in a separate bowl, then add to the cornmeal mixture.
Sift the flour with the baking powder, then add to the batter with a few strokes.
Gingerly fold in the blueberries, being careful not to over mix here.
Cook on a medium hot pan or griddle. I use a little butter to grease the surface and use about ⅓ cup batter per pancake.
Serve hot with syrup.
I often double the batch and freeze the extra. They warm up in a toaster oven for a quick snack or another breakfast.
