Corn and blueberry pancakes

Family Circle 

Makes: 12 pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1  1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup, for serving (optional)

Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees.

In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.

Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in a 200 degree oven.

Repeat with remaining batter. Serve with butter and maple syrup, if desired.

*Chef’s note: I love these pancakes!! I do have a soft spot for things that use cornmeal (and thus taste like cornbread….), but I think you will like them, too ;) Nice and sweet, but not too sweet, and a hearty-yet-soft texture. Noms! I used fresh blueberries (bloobs, as a friend says, or bluey-berries as my family calls them), and sprayed the pan lightly with Pam before each batch.


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