Recipe: Blueberry Corn Griddle Cakes

Serve these “griddle cakes” with blueberry syrup (mashed berries and syrup) and crème fraîche (sour cream, almond flavoring, and brown sugar).

• 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)

1. Stir together dry ingredients.
2. Mix milk, egg, and oil.
3. Stir in corn and blueberries.
4. Add wet to dry, mix to just blend (lumps okay).
5. Cook on a hot griddle till brown, flip. Keep hot and crispy in the oven.