Don't Miss: Pancakes Recipes for All Occasions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 big pancakes
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 3/4 cup fresh (or frozen) blueberries
- 1 large egg
- 3/4 cup milk
- 1/2 cup seltzer water
- 2 Tbsp. butter, melted and slightly cooled
- 1-2 Tbsp. butter to grease the griddle or skillet
- In a large bowl, mix flour, cornmeal, sugar and baking powder. Stir in blueberries, just so they're coated with the flour mixture. Don't overmix or crush the blueberries.
- Whisk egg, milk, seltzer water and the 2 Tbsp. of melted butter together until smooth.
- Add the egg mixture to blueberry-flour mixture until combined. Overmixing the batter will yield tough pancakes. If you've made pancakes before, you will notice right away that this batter is much thicker than the typical pancake batter. That is as it should be.
- Set the blueberry cornmeal pancake batter aside while you preheat the griddle or skillet. An electric skillet (compare prices) is nice for making these cornmeal pancakes, because you can easily control the temperature of the skillet. Melt 1-2 Tbsp. of butter on the skillet or griddle.
- With a large spoon or 1/3 cup measuring cup, ladle the pancake batter onto the skillet, flattening out the pancakes gently with your spoon or measuring cup as you go. The pancakes will not spread.
- When pancakes start to form bubbles on the top and appear golden brown underneath (you can peek by lifting the pancakes gently with a spatula), flip. Cook another 1-2 minutes until golden brown on the other side.
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