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Blue Cornmeal Pancakes

From the Meera S.T. Vargo collection

Serves	4
Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes
Yield	10 to 12 pancakes

Introduction

I highly recommend adding blueberries to these delicious, hearty pancakes.

Ingredients

	1¼	cups blue cornmeal
	1	cup whole-wheat or all-purpose flour
	2	Tbsp. brown sugar
	1	tsp. baking powder
	1	tsp. baking soda
	½	tsp. salt
	2	cups buttermilk
	3	eggs
	4	Tbsp. butter, melted
	1	cup blueberries (optional)

Steps

In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together buttermilk and eggs.
Whisk dry ingredients into egg mixture, just until combined. Whisk in melted butter.
Prepare an electric griddle (preheat to 375 degrees) or nonstick skillet (heat over medium heat).
Pour a generous ¼ cup of batter for each pancake. Sprinkle a generous 1 Tbsp. blueberries over each pancake, if using.
Cook for approximately 3 minutes, or until underside of pancakes are golden-brown and bubbles form on surface.
Turn and cook for 1 or 2 minutes on second side.
Serve hot with butter and syrup.

This content is from the Meera S.T. Vargo collection.

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I recommend this recipe

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