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.
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.