Blueberry-Corn Griddle Cakes - Series 7
A simply yummy summer breakfast for those weekend mornings when life is slow and easy. Served with blueberry rice syrup,
this breakfast showcases the season’s best at its best.

What You'll Need
1 1/2 cups Bob’s Red Mill whole wheat pastry flour
1/2 cup Bob’s Red Mill yellow cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
light olive oil
1-2 cups Pearl Creamy Vanilla Soymilk
1 1/2 cups fresh blueberries, sorted, rinsed well
Suzanne’s Specialties Blueberry Rice Nectar

Instructions
Whisk together flour, cornmeal, salt and baking powder. Mix in lemon zest, rice vinegar and 2 tablespoons oil.
Slowly mix in soymilk to create a thin batter. Fold in blueberries.
Lightly oil (with olive oil) a griddle or skillet and warm over medium heat.
Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden.
Serve smothered in blueberry rice syrup. Makes about 24 pancakes.