Description
Hearty and filling cornmeal pancakes with tart and juicy blueberries.
Ingredients
- 1-½ cup Cornmeal
- ¾ cups All-purpose Flour
- ¼ cups Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Buttermilk
- 2 whole Eggs
- ¼ cups Canola Oil
- 1 cup Fresh Blueberries
- 2 Tablespoons Butter, Melted, For Brushing On Your Griddle
Preparation
Whisk the first six ingredients (the dry ingredients) in a large bowl. Set aside.
Whisk buttermilk, eggs, and oil in a medium-sized bowl; add this to the dry ingredients and whisk to blend. Let stand for 20 minutes.
Preheat oven to 200F. Place a baking sheet in oven.
Preheat a griddle or heavy large skillet over medium heat, brush it with some melted butter.
Working in batches, spoon 1/2 cup of the batter onto griddle for each pancake. Sprinkle each of them with two tablespoons of blueberries. Cook until golden brown and just cooked through, about 2 minutes on each side. Transfer to your baking sheet that you placed in the warm oven to keep warm, while you continue making the remaining pancakes.
Serve with maple syrup. Makes 4 to 6 servings.
