Blueberry Whole-Grain Pancakes

Recipe adapted from The Gourmet Cookbook

In my house we believe this recipe makes the perfect pancake.
We also freeze the uneaten pancakes and warm them up in the
toaster oven for a quick breakfast.

(makes 20 small pancakes, serves 4-5)
1 1/4 cup whole wheat flour
1/4 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated*
1 1/2 cup whole milk
1/4 cup vegetable oil
1 1/2 cup blueberries
butter and good maple syrup for serving

In a large bowl, combine flour, cornmeal, sugar, baking powder,
and salt. In another bowl whisk together milk, egg yolks and oil.
Stir in flour mixture and allow to stand for 5 minutes so flour can
absorb liquid and batter will thicken. Meanwhile in a separate
bowl, beat the egg whites with an electric mixer on high speed
until they hold peaks. Gently fold egg whites and blueberries into
batter. Brush a non-stick skillet with vegetable oil and heat over
moderately high heat until hot. Reduce heat to medium and cook
the pancakes in batches, brushing skillet with oil in between and
using 2 tablespoons batter per pancake, for about 1 1/2 minutes
per side until fluffy and golden.

*If you want you can skip separating and add entire egg to milk
and oil, but the fluffy pancakes are worth the added effort.

Cantaloupe, Plums and Blueberries with Mint

Recipe from Cook’s Illustrated, July & August 2007

Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!

(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)

Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.