Blueberry Cornmeal Pancakes

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I began experimenting with cornmeal pancakes when we got a 2 pound bag of cornmeal from the CSA. It took a couple of tries, but I am very happy with this recipe! The texture is fabulous and they are not overly sweet. Fresh blueberries add just enough sweetness with a burst of tang. Whip up a batch for a spring brunch or for an effortless weeknight dinner. Top with your favorite jam, peanut butter, or syrup!

 

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Ingredients

makes 10-14 pancakes

  • 1 1/4 cup finely ground cornmeal
  • 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp brown sugar
  • 1 3/4 cup buttermilk
  • 2 eggs
  • Fresh blueberries

 

In a medium mixing bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a large mixing bowl, whisk together brown sugar, buttermilk, and eggs. Stir dry ingredients into the wet, avoid over mixing. Gently fold in blueberries. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon batter into the skillet, about 1/4 cupful at a time. When surface of pancake begins to bubble, flip. About 2 minutes per side.

 

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