Tender on the inside and crisp on the outside, they are the perfect breakfast or can be served anytime for a hearty meal. You can make this recipe into waffles if you prefer.

• 1 1/2 cups blue cornmeal
• 1 1/2 cups whole wheat pastry flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 cup sugar
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1 cup low-fat milk
• 6 tablespoons melted unsalted butter
• 1/8 tsp. almond extract
• 1 1/2 cups fresh or frozen blueberries
• 2 to 3 ripe bananas
• Honey or Maple Syrup

In large bowl, sift cornmeal, wheat flour, baking powder, baking soda and sugar. Set aside.

In separate medium bowl, whisk eggs well. Whisk in buttermilk, milk, butter and almond extract until well combined. Pour liquid into dry ingredients, whisking until mixture is moistened and combined. Using rubber spatula, mix in blueberries.

Heat a heavy skillet over medium-low heat. Lightly coat pan with oil. Pour 1/4 cup batter per pancake into skillet. Cook until small holes appear on the surface of the hotcakes. Cook until hotcakes are firm in center when lightly pressed. Repeat, until remaining batter is used up. Serve hotcakes as they are made, so they remain crisp.

For garnish, arrange slices of banana on each hotcake. Drizzle with warm maple syrup or honey.

Serves 6