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Cornmeal Blueberry Pancakes

Servings: 16 Pancakes

Ingredients

  • 1 1/2 cups cornmeal
  • 3/4 cup all purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups buttermilk
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1/4 cup butter melted
  • 2 eggs

Honey Butter

  • 1/2 cup butter softened
  • 2 tbsp honey

Instructions

  • 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.
  • In the meantime, combine honey and softened butter in a small bowl. Set aside.
  • Heat griddle or skillet over medium heat and brush with 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.
  • Serve pancakes with maple syrup and honey butter.