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Blueberry Cornmeal Pancakes

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blueberry cornmeal pancakes

Blueberry Cornmeal Pancakes

Stephanie Gallagher
This blueberry cornmeal pancakes recipe is every bit as good as the kind of pancakes you'd find in that special breakfast place or bistro. These pancakes are big, very fluffy and filling. You could make this recipe with frozen blueberries, but I really prefer fresh.

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 big pancakes

Ingredients:

  • 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

Preparation:

  1. 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.

  2. Whisk egg, milk, seltzer water and the 2 Tbsp. of melted butter together until smooth.

  3. 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.

  4. 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.

  5. 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.

  6. 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.
Serve with real butter and warm maple syrup.

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