It’s Monday and I’m toiling away at the office, but I can only think of the blueberry cornmeal pancakes I made over the weekend. I still had blueberries left over from my blueberry cornbread recipe. I was really in the mood for blueberry pancakes but didn’t want to make traditional ones. I found a recipe for cornmeal pancakes in one of my old binders and decided to add blueberries to those. Just the thought of them reminded me of my favorite brunch spot in the west village of New York. I went almost every weekend when I lived there. Of course, everything changes and the place closed about a year after I moved. I think it’s a bar now.
I think these pancakes are pretty great. They are light and fluffy thanks to the addition of buttermilk but have all the heartiness you would expect from cornmeal. While the corn flavored is definitely, present, you don’t feel like you’re eating cornbread with syrup. This was a tough sell for my son and he even loved them. I think these pancakes are great anytime of the year and I can especially see myself eating them while out camping.
blueberry cornmeal pancakes
- ¾ cup unbleached all purpose flour
- ¾ cup yellow cornmeal
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, cooled
- 1 cup fresh picked over blueberries, frozen is fine too
Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth. Gently fold in blueberries.
Preheat oven to 200°F. Lightly coat bottom of griddle pan with butter. Heat over medium heat. Working in batches, pour ¼ cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 ½ minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.