Description
These pancakes will soon become your favorite – the cornmeal adds a satisfying crunch and the warm blueberries add pops of sweetness.
Ingredients
- 1 cup All-purpose Flour
- ½ cups Cornmeal
- 4 Tablespoons Sugar, Divided
- 1-¼ teaspoon Baking Powder
- 1 teaspoon Coarse Salt
- ½ teaspoons Baking Soda
- 1-½ cup Low-fat Buttermilk
- ¼ cups Milk
- 3 Tablespoons Unsalted Butter, Melted And Cooled, Plus More For Griddle
- 1 whole Large Egg, Lightly Beaten
- 2 cups Blueberries
- Pure Maple Syrup, For Serving
Preparation
1. Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
2. Preheat oven to 200F. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle the batter with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven (on low heat). Serve with maple syrup.
Note: This batter is going to be thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake might not form, so flip when the edges start to set.
