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.