Blue Corn and Blueberry Pancakes |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
These are great with Orange Maple Syrup. Ingredients:
1 1/2 cups all-purpose flour |
1 cup cornmeal, blue or yellow, preferably coarse ground |
3 tablespoons sugar |
1 tablespoon baking powder |
1 teaspoon table salt |
1/2 teaspoon baking soda |
2 1/4 cups buttermilk |
3 tablespoons unsalted butter, melted |
2 egg yolks |
2 egg whites |
1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw) |
Directions:
1. Preheat griddle or nonstick skillet to medium and oven to 200°.
2. Whisk dry ingredients together in a large bowl; set aside.
3. Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
4. Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
5. Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
6. Serve pancakes with syrup, and pecans.
|
|