- 1 cup milk
- 1/2 cup buttermilk (Or use yogurt, or add a teaspoon of vinegar to a 1/2 cup of milk. Let it sit until it curdles — a few minutes.)
- 1 cup whole wheat flour
- 1/2 cup yellow stone-ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 – 1/2 cup ground flax-seed (always keep this in the freezer.)
- 1 cup blueberries
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, flax-seed and salt. Stir in the milks until combined. Fold in the blueberries and let the batter sit for 5 minutes.Lightly oil a skillet heat over medium heat. When hot, pour the batter into little puddles. When bubbles start to form on top, it’s time to flip.
Where to get the blueberries? Try here.