Blueberry-Polenta Pancakes

If you haven't noticed already that I absolutely love breakfast...you will know now by the fact that I went out of my way to make a special trip to Whole Foods to make breakfast for dinner on a work night to test out a new Gluten-free recipe so that I can vouch for it Thanksgiving morning. On major holiday's my Dad is the breakfast man and has made endless delicious variations of waffles, pancakes and french toast's. My mom dabbles as well and will make moonstruck eggs once in a while.

My dry-run turned out to be a great success. So, for the Mackey family Gluten-free Thanksgiving 2009, we will be indulging in Gluten-free Blueberry-Polenta pancakes (after the Dan Gibbon's Turkey Trot of course). This recipe is courtesy of who else, but the Gluten-free Girl (altered slightly).

Ingredients:

1/2 cup of GF flour (Bob's Red Mill All purpose)

1/2 cup of GF cornmeal (Again, Bob's Red Mill)

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

2 eggs (organic)

1 cup buttermilk

2 tablespoons unsalted butter, melted (organic)

1 pint of blueberries

Directions:

1. Mix together all dry ingredients with a whisk.

2. In a separate bowl, beat the eggs, then add in the melted butter and buttermilk.

3. Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.

4. Melt some butter in a skillet on medium (lower if things get too hot). Drop an ice cream scoop amount of batter on skillet (using an old-school ice cream scooper is great). Once you see about 10-20 bubbles appear on top of pancake check to see if bottom is golden brown and then flip (wait a little longer if not browned enough). Once flipped, cook for another 2 minutes or until that side is browned nicely as well (will not take as long as 1st side).

5. Serve with warm 100% real maple syrup and sausage (I served with "The Original Brat Hans" chicken breakfast sausage that I found at Whole Foods).