Rice and Blueberry Pancakes with Ginger Syrup

Description
Makes 6 servings

Ingredients

 * 1 1/2 cups all-purpose flour
 * 3 tablespoons sugar
 * 1 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 1/2 teaspoon ground cinnamon
 * 1 egg, beaten
 * 1 1/2 cups buttermilk
 * 2 cups cooked brown rice
 * 1 1/2 cups blueberries
 * 2 cups maple syrup
 * 1 tablespoon diced fresh ginger root

Directions

 * 1) Combine flour, sugar, baking powder, baking soda and cinnamon in large bowl.
 * 2) Combine egg and buttermilk in small bowl; add to flour mixture. Stir until smooth. Add rice and blueberries.
 * 3) Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and bottom is lightly browned. Turn to brown other side.
 * 4) Combine syrup and ginger in small saucepan; simmer over medium heat 10 minutes.
 * 5) Remove from heat and strain; discarding ginger root. Serve warm with pancakes.