These are the best blueberry pancakes EVER!
- 1 cup all purpose flour
- 2 Tbsp cornmeal
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1 beaten egg
- 1 cup buttermilk
- 2 Tbsp cooking oil
- 1 cup fresh or frozen blueberries
- In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the dry mixture and set aside.
- In another medium mixing bowl combine the egg, buttermilk and oil. Add egg mixture all at once to the dry mixture. Stir just unitl moistened (better should be lumpy). Gently fold in berries.
- For each pancake, pour about 1/4 cup of the batter on a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden, turning to second side when pancakes have bubbly surface and edges are slightly dry. Serve warm.
Makes 8-10 4 inch pancakes.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 282 Saturated Fat: 2g Cholesterol: 47mg Sodium: 383mg Carbohydrates: 39g Fiber: 2g Sugar: 9g Protein: 7g
Recipe Notes: These are YUMMY. The cornmeal and cinnamon really make these different from other blueberry pancakes. I usually make 1 1/2 X this recipe if there are 4 of us b/c often one recipe is not enough. When I do that, I use 2 eggs instead of trying to figure out how much 1/2 an egg is. Also, if you don’t have buttermilk you can use sour milk. To make 1 cup of sour milk place 1 Tbsp lemon juice or vinegar in a glass measuring cup; add enough milk to make 1 cup total liquid. Let the mixture stand for 5 minutes before using it in your recipe.
Don’t forget to check out what else is cooking this Wednesday over at Shan’s blog.