My amazing husband made these for me after I told him about this blog post. (Please forgive me. Once you visit this wonderful blog, you may never be the same. Bakerella has amazing pictures and recipes).
Back to the pancakes … I love fresh blueberries. I like them by themselves, in yogurt, in muffins and yes in pancakes.
You have to try this recipe. It is so good. Go now and make it. You won’t be sorry.
Blueberry Pancakes (by Bakerella)
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar, plus two tsp for blueberries
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 Tbsp butter, melted and cooled
1 egg lightly beaten
2 cups blueberries
Extra butter for coating griddle
Maple Syrup
(Makes about 16)
- Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
- Whisk together buttermilk, milk, butter and egg in medium bowl.
- Add milk mixture to dry ingredients and whisk together just until combined.
- Toss blueberries in a small bowl with 2 tsp sugar.
- Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
- Pour batter on griddle 1/4 cup at a time.
- Add some of the sugared blueberries to each pancake.
- Cook for about 3-4 minutes.
- Flip and cook the other side for about 2 minutes.
As you are making the pancakes. Keep the finished ones on a cookie sheet in the oven at 200 degrees F to keep them warm.
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