Cornmeal-Blueberry Pancakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup/80 grams cornmeal
- 1½cups/192 grams all-purpose flour
- 3tablespoons/45 grams sugar
- 1½teaspoons/6 grams baking powder
- 1½teaspoons/9 grams baking soda
- 1¼teaspoons kosher salt
- 2½cups buttermilk
- 2large eggs
- 3tablespoons/43 grams unsalted butter, melted
- 1½cups blueberries
- Vegetable, canola or coconut oil for the skillet
Nutritional analysis per serving (4 servings)
499 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 15 grams protein; 1065 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
- Step 2
Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Private Notes
Comments
I have used a similar recipe for 50 years. My kids and grandkids all love them. BUT, my recipe is:
3/4 cup cornmeal
3/4 cup flour
3 1/2 tsp. baking powder
1 tsp. salt (less if desired)
2 Tbsp. melted butter
1 egg, well beaten
1 1/2 cups milk
1 cup Maine wild blueberries (frozen if you must)
Sift and mix dry ingredients. Add egg, butter and milk. Add blueberries (if frozen, drain and dry).
I usually double the recipe for 4 or more hungry mouths. It works perfectly. Always cries for more.
Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.
This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.
Made with self rising flour in place of leavening and flour, worked perfectly
These were very good taste and texture, but somehow, though, mine ended up with a batter that was very thin compared to what other people were mentioning. I followed the recipe and did not make any substitutions. They were very delicate on the griddle and hard to flip without tearing. Trying to flip even a tiny bit too soon and they were mangled. Not sure would make again.
I had some frozen chopped rhubarb from the garden on hand, and used this instead of blueberries (thawed the rhubarb enough to squeeze most of the liquid out). Very tasty.
Advertisement