In my house we believe this recipe makes the perfect pancake (I should say Brad makes the perfect pancake, as I am not the pancake lady). We also freeze the uneaten pancakes and warm them up in the toaster oven for a quick breakfast in the future. Use fresh blueberries in the summer but frozen ones will do the trick in winter. Of course you should use real (NY) maple syrup – I got for the Grade B.

(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.

Recipe adapted from The Gourmet Cookbook: More than 1000 recipes