Blueberry Cornmeal Pancakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 9 |
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The Horn of the Moon by Ginny Callan Ingredients:
3/4 cup cornmeal |
1/2 cup whole wheat pastry flour |
3/4 cup white flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
2 cups milk |
2 tablespoons sunflower oil |
1 cup blueberries |
2 tablespoons butter |
hot maple syrup |
Directions:
1. Mix dry ingredients together in a bowl.
2. In a separate bowl, beat eggs. Add milk and oil.
3. Mix dry ingredients into wet; stir enough to moisten. Add blueberries and mix gently.
4. Heat griddle or fry pan over medium heat.
5. When hot, add 1 teaspoon butter, quickly spread over pan and pour in 1/2 cup of pancake batter for each pancake.
6. Cook the pancakes until bubbles appear on top, flip over and cook another 1-2 minutes until done.
7. Serve with hot maple syrup.
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