Triple Grain Blueberry Buttermilk Pancakes

The holy grail of pancake recipes, as far as I'm concerned. I've been making pancakes nearly weekly playing with measurements of ingredients and finally hit the sweet spot once I added some corn meal.

Makes 12-18 pancakes. You can freeze what you don't eat and microwave them for 1 minute to thaw.

• 1 C white whole wheat flour (as opposed to the regular "whole grain flour" you buy at the grocery store, which I think is red wheat)
• 1/2 C oat flour (put oatmeal in the blender or food processor and blend till floury)
• 1/4 C corn meal
• 1/4 C all purpose flour
• 2 heaping TBSP ground flax seeds
  
• 1 tsp baking soda
• 2 tsp baking powder
• 1/4-1/3 C sugar (you can make some of this brown sugar for a caramel-ier taste)
  
  
• 2 C buttermilk (substitute 1 C milk + 1 TBSP vinegar or lemon juice + 1 C plain yogurt if you don't have buttermilk)
• 2 large eggs
• 4 TBSP melted butter, cooled enough that it won't cook the eggs
  
  
• blueberries, fresh or frozen, thawed slightly
  
• butter for frying
• real maple syrup
  

Mix dry ingredients and wet ingredients in separate bowls.
Heat your griddle to 350-375 degrees.
Whisk wet and dry ingredients together until just combined.
Put your maple syrup in the microwave.
Rub the griddle with butter.
Pour approx 1/4 C of batter to make 1 pancake. Once it's cooked a little, place 5 blueberries on the side of the pancake facing up.
Turn the pancakes when bubbles are forming on the top, edges are solidifying, and bottom is browned.
Eat with butter and warmed maple syrup, or this cream cheese frosting.