Blueberry Cornmeal Pancakes

Ingredients

1 1/2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 tablespoons honey
2 tablespoons vegetable or coconut oil
1 egg lightly beaten
1 1/2 cups fresh or frozen blueberries

Preparation

1
Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside.
2
In another bowl whisk together the buttermilk, honey, oil and egg. Add to the flour mixture and mix well. Let stand for 10 minutes to soften cornmeal.
3
Gently stir in the blueberries.
4
Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
5
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
6
This recipe yields about 12 to 14 (4-inch) pancakes.
7
Yield: 12 to 14 pancakes

Tools

 



Yield:

1.0 servings

Added:

Saturday, December 5, 2009 - 10:41pm

Creator:

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