Blueberry Cornmeal Pancakes Recipe
fresh blueberries gently folded into three of our cornmeal pancakes, garnished with fruit puree, butter & powdered sugar and served with real maple syrup
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
For Serving
Method
Pancake Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
- 3
Combine Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- 4
Fold in Blueberries
Gently fold in the fresh blueberries into the pancake batter.
Cooking Pancakes
- 5
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 6
Cook Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- 7
Flip and Finish Cooking
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Remove from skillet and keep warm.
- 8
Repeat
Repeat with the remaining batter, greasing the skillet as necessary.