Blueberry Cornmeal Pancakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Village Smithy, Published in Bon Appetit Sept. 2010. Ingredients:
1 1/2 cups medium-grind cornmeal |
3/4 all-purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon coarse kosher salt |
2 cups buttermilk |
2 large eggs |
1/4 canola oil |
melted butter |
1 cup fresh blueberries |
warm pure maple syrup |
Directions:
1. Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
2. Preheat oven to 200°F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.
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