| Did a friend forward this to you? Sign up here. Happy weekend, everyone. There was a time in what feels like the distant past when pancakes were one of my Saturday morning traditions. Before I came to The Post, I worked at a small newspaper in Virginia’s Shenandoah Valley, and for a while that included a Friday night shift on the design desk. After seeing the paper start rolling off the press, I’d come home close to midnight, with my now-husband waiting for me after he drove in from the D.C. area, then sleep until what now would be an impossibly late hour. When I finally got going, I’d pull out the box of Bisquick so we could have a leisurely breakfast over a batch of chocolate chip pancakes. A lot has changed since then, but not the warm, cozy and lazily content feeling I get when I make (or at least eat) pancakes. Nourish columnist Ellie Krieger has similarly comforting memories about the breakfast staple. “When eating them, I get the same wave of elation I had as a small child with a plate of mini ‘silver dollars’ in front of me at IHOP,” she writes. “When I make pancakes at home, I can still feel the pride my sister and I had as tweens making our first totally unsupervised batch together.” I was just as elated when I took my first bite of Ellie’s new Blueberry Cornmeal Pancakes. As she notes, many pancake recipes eat more like cake — and, hey, that’s one reason we love them! — but that doesn’t mean you can’t make a better-for-you version that tastes just as great. And these are indeed great pancakes. Cornmeal adds a light sweetness and gentle coarseness to the pancakes, while keeping them whole-grain along with whole-wheat pastry flour or white whole-wheat flour. The blueberries in the batter turn pleasantly jammy when cooked, and more are piled on the pancakes for a topping along with a drizzle of maple syrup or honey. Now that we’re rolling into somewhat less busy weekends during summer break, I’m looking forward to making these again soon. I could see playing around with Ellie’s recipe with other add-ins and toppings, including peaches, raspberries and even corn kernels. One of the things I most love about pancakes is that the possibilities to flavor and customize them seem endless. Below you’ll find more pancake recipes to try, including a streamlined sheet pan version that has become a staple in my house. My live weekly chat is taking a one-week hiatus while I’m away, but I’ll be back in action Thursday, July 2, at 11 a.m. Eastern. Send in your questions any time between now and then, and mark your calendars to return when I kick things off in real time. Eat well and take care of yourselves. | 
