Blueberry-Banana Pancakes

• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup buckwheat flour
• 1/2 cup whole wheat flour
• 4 tablespoons cornmeal
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 4 eggs
• 2 1/2 cups whole milk
• 4 tablespoons unsalted butter, melted
• 1 pint fresh blueberries
• 1 thinly sliced banana

1. Mix dry ingredients together in a medium-size bowl.
2. In a separate bowl, beat eggs with 2 1/2 cups milk and the melted butter.
3. Add wet mixture to dry ingredients and mix gently with a wooden spoon.
4. Add more milk if mixture is too thick.
5. Gently fold in blueberries.
6. Heat a griddle, adding a small pat of butter.
7. Ladle batter onto hot griddle and place three or four slices of banana on each pancake.
8. Cook until tops are dimpled with tiny bubbles, then flip and finish cooking for a minute longer.
9. Serve with butter and maple syrup.

flour, buckwheat flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, eggs, milk, unsalted butter, blueberries, banana

Taken from cooking.nytimes.com/recipes/8020 (may not work)