Hearty, buttermilk cornmeal pancakes laden
with fresh blueberries in every scrumptious bite.
Blueberry Cornmeal
Pancakes
- 1 1/4 cups all-purpose flour
1/4 cup white or yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 large eggs, lightly beaten
2 tablespoons honey
- 1 cup fresh or frozen blueberries
- Combine flour, corn meal, baking powder,
salt and baking soda in a large bowl. Set aside.
- Combine buttermilk, eggs and honey in
a medium bowl. Add the buttermilk mixture to flour mixture; stir
until just blended.
- Gently stir in the blueberries.
- Heat greased griddle or skillet over medium
heat or to 375°F (190°C). Griddle is ready when a few drops of water
bubble and skitter rapidly around.
Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes
on each side or until golden brown. Repeat with remaining batter.
Serve with syrup.
Makes about 12 to 14 (4-inch) pancakes.
*Or substitute with 4 1/2 teaspoons distilled
white vinegar or lemon juice and enough milk to equal 1 1/2 cups.
Let stand for 5 minutes before using.
Variation: For Wholewheat Cornmeal Pancakes,
substitute 1 cup whole wheat flour and 1/4 cup all-purpose flour
for the 1 1/4 cups all-purpose flour.
