You get a double dose of fiber in the blueberries and the cornmeal in these pancakes. These are dense and filling, great for a frosty morning when you are sending the kids out in the cold, or on your way to shovel some snow.

• Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

• Whisk together eggs, melted butter, and buttermilk in another bowl.

• Stir egg mixture into the flour mixture until combined. There will be lumps; be careful not to overmix.

• Pour about ⅓ cup batter for each pancake onto hot oiled griddle or pan. Scatter several blueberries over batter. Flip pancakes when bubbleshave formed and started to pop through the batter on top.

• Cook on other side for about a minute. Serve hot with maple syrup.

Purple Power

It's an interesting experiment to substitute purple cornmeal for standard cornmeal. The flavor is the same, but they look really fabulous. By dripping the batter in the shapes of snowmen, dragons, or animals, fussy eaters will become fast fans. Covering the cakes with fresh fruit adds to the fun and the nutrition.