Better late than never–right? You may recall that I had an epic fail the last time I tried a new pancake recipe. Thankfully, the second time at the griddle went much, much better.
I used to prefer french toast over pancakes. And I still like french toast, but lately, I’ve been on a real pancake kick. This time I wanted to try something a bit different, and these pancakes were exactly what I wanted.
I ran to the store to buy all the ingredients then safely tucked them into my fridge. Where they sat for a day. Then two days. And finally about a week later, when the blueberries were probably about a day away from going bad, I made them. What can I say? Sometimes I just like to procrastinate.
Not surprisingly, they taste like cornbread, slightly sweet and chock-full of juicy blueberries. It’s a nice combination, especially when you add honey butter and maple syrup … then wowser.
I initially had some problems with them falling apart when I tried to flip them. Eventually, I figured out that it works better to make them a wee bit smaller and to avoid overcrowding the griddle. (I am also impatient. It’s a weird combination–being impatient and a procrastinator.) Once I got my rhythm going, they came together nicely and tasted quite scrumptious.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
CORNMEAL BLUEBERRY PANCAKES
Adapted from Eat Live Travel Write
- 1 1/2 cups cornmeal
- 3/4 cup all purpose flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt*
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons sour cream
- 2 large eggs
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- 1/2 cup butter, softened and 2 Tablespoons honey (Optional)
- In a large bow, combine cornmeal, flour, sugar, baking powder, baking soda and salt together. Set aside.
- In a medium bowl, whisk buttermilk, eggs, vanilla, sour cream and melted butter together.
- Add buttermilk mixture to dry ingredients and combine. Let stand for 20 minutes.
- Preheat griddle or skillet over medium heat, brush with melted butter. Ladle 1/3 cup of batter onto griddle and sprinkle with a few blueberries. Cook until golden brown, about 2 minutes on each side. Repeat with remaining batter.
- In a small bowl, combine honey and softened butter. Set aside.
- Serve immediately with maple syrup and honey butter.
Makes approximately 16 pancakes.
*You can substitute a scant 3/4 teaspoon table salt for kosher salt.