The cornmeal gives these a more substantial texture than plain flour pancakes. They are good with maple syrup, but I prefer them drizzled with honey. These are also good using blueberries or even dried berries (cranberries, cherries, blueberries, etc.).
2 cups whole wheat flour
1/2 cup cornmeal
1/4 cup Splenda, honey or sugar
2 tbls baking powder
1 tsp ground ginger
1/2 tsp sea salt
Zest and juice of 1 lemon
4 egg whites or 2 whole eggs
1 tsp pure lemon or vanilla extract
3-4 cups water
2 cups fresh or frozen raspberries
Combine all dry ingredients in a large bowl. Add lemon zest and juice, eggs and extract. Begin whisking everything together while slowly pouring in water. Only pour in as much water as you need - if the batter is too thin, it won't hold berries.
Drop ladles of batter onto skillet and press raspberries into each one before flipping. Get as many berries into each one as possible for maximum berry yumminess.
Makes 8 large or 16 smaller pancakes.