Blueberry Griddle Cakes

Some good friends of ours got us a griddle for our wedding, and let me tell you -- it is amazing!  Giant cooking surface, even heating, and honestly, it's just a way more fun way to cook breakfast than heating up a bunch of skillets on the stove.  For the griddle's inaugural breakfast, I went with, of course, griddle cakes (how could I not).  Smitten Kitchen recently posted a griddle cakes recipe, and it was fantastic!  I love the blend of corn flour and regular AP flour, because you get the corn flavor without losing the fluffy texture of a regular pancake.  Yogurt makes the pancakes extra moist, and blueberries add bursts of fruit flavor throughout.  Although I'm usually a creative pancake-topper, these screamed out for butter and maple syrup.  Breakfast perfection!

Blueberry Griddle Cakes (adapted from Smitten Kitchen, original recipe here)

Serves 3-4

3/4 cup all purpose flour

3/4 cup whole grain corn flour (such as Bob's Red Mill)

2 T granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 T butter (plus more for the griddle)

2/3 cup regular (not Greek) yogurt

1/3 cup milk

2 large eggs

1 cup blueberries

1. Whisk together the flour, corn flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl, melt the butter.  Whisk in the yogurt, followed by the milk and the eggs.  Gently stir in the berries.

3. Add the wet ingredients to the dry and stir until just combined.

4. Heat a large griddle to about 350 degrees (or a skillet over medium heat).  Melt a bit of butter on the griddle, and then add the pancake batter -- about 1/4 cup per pancake.  Cook until the bottoms are golden, and then flip and cook on the second side until cooked through.  Repeat until all the pancakes are cooked. Stash in a 200-degree oven if you need to keep the pancakes warm.