Blueberry Cornmeal Pancakes
Hearty, buttermilk cornmeal pancakes with fresh blueberries in every scrumptious bite.
1 1/4 cups all-purpose flour
1/4 cup white or yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 large eggs, lightly beaten
2 tablespoons honey
1 cup fresh or frozen blueberries
- Combine flour, corn meal, baking powder, salt and baking soda in a large bowl. Set aside.
- Combine buttermilk, eggs and honey in a medium bowl. Add the buttermilk mixture to flour mixture; stir until just blended.
- Gently stir in the blueberries.
- Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup.
Makes 12 to 14 (4-inch) pancakes.
*Or substitute with 4 1/2 teaspoons distilled white vinegar or lemon juice and enough milk to equal 1 1/2 cups. Let stand for 5 minutes before using.
Variation: For Wholewheat Cornmeal Pancakes, substitute 1 cup whole wheat flour and 1/4 cup all-purpose flour for the 1 1/4 cups all-purpose flour.