Makes about 12
Cornmeal adds a bit of lightness and a delicate crunch to these pancakes. Frozen blueberries work just as well as fresh here.
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups buttermilk
- 3 tablespoons butter, melted
- Vegetable oil, for cooking
- 1-1½ cups fresh, blueberries or frozen blueberries, thawed
In a large bowl, stir flour, cornmeal, sugar, baking powder, baking soda, and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.
Preheat oven to 250°F. Lightly coat a heave large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon of blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.
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