Blueberry Cornmeal Pancakes

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Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

Each summer I wait patiently… or not so patiently… for those large containers of blueberries to miraculously appear at the grocery stores and farmer’s markets at fairly reasonable prices.  As I begrudgingly headed to the grocery store, officially marking the end of vacation, I walked through those automatic sliding doors to behold a glorious slight… Blueberries!  Lots and lots of blueberries!!  I filled the cart with blueberries (not exactly an exaggeration) and began planning the upcoming week(s) of blueberry goodness.  First stop… Blueberry Cornmeal Pancakes!

Blueberry-Cornmeal Pancakes
Adapted from Martha Stewart

Ingredients
1 cup all-purpose flour
1/2 cup cornmeal
4 Tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 Tablespoons unsalted butter, melted and cooled (plus additional butter to grease the griddle)
1 large egg, lightly beaten
2 cups blueberries, plus additional blueberries for serving
Orange-Maple Butter, for serving
Pure maple syrup, for serving

PREP:
In a medium bowl, whisk together the dry ingredients: flour, cornmeal, 2 Tablespoons of the sugar, baking powder, salt, and baking soda.

In a separate small bowl, whisk together the wet ingredients: buttermilk, whole milk, melted butter, and egg.

Coat the 2 cups of blueberries with the remaining 2 Tablespoons of sugar.

Stir the wet ingredients into the dry ingredients and mix gently until just combined, the mixture will remain somewhat lumpy.

Fold in the sugared blueberries into the batter right before cooking.

COOK:
Preheat a skillet or griddle over medium heat and grease with a pad of butter.  Spoon pancake batter onto hot griddle and cook until the batter begins to set and bubbles begin to form on the surface of the pancakes.  Flip each pancake and continue to cook until both sides are golden brown.

SERVE:
Serve the pancakes piping hot with a pad of orange-maple butter, pure maple syrup, and a handful of fresh blueberries.

 

Orange-Maple Butter
Ingredients

1 Stick of unsalted butter, softened
1 Tablespoon fresh orange juice
1 teaspoon orange zest
1 Tablespoon maple syrup
1/2 teaspoon coarse salt

PREP:
Mix all ingredients in a small bowl until thoroughly combined.

Confession of a *wannabe* foodie: These blueberries are not from a farmer’s market or a CSA box, but good old Schnucks… maybe next week!

Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

 

2 Comments

2 Comments on Blueberry Cornmeal Pancakes

  1. Nancy Cavedine
    July 6, 2011 at 11:38 am (8 years ago)

    Annie,
    Allen called the morning you served these pancakes and I was drooling. He said they were easy to make but there are a few more ingredients than I thought but now that I have some extra time I need to give these a try. By the way speaking of time on my hands ,I just looked through your entire blog and everthing is amazing. You can send left overs my way anytime.

    Reply
  2. Captain Canada
    July 13, 2011 at 6:41 pm (8 years ago)

    I like the effort here… blueberries are likely the most wondrous culinary sphere and the pictures are mouth watering. That said, this is a clear instance when “Big Corn” is once again trying force corn down our throats. I know the American pallet has been reprogrammed to desire this grain more than is logical, so I will make an allowance……but is it possible that the 1/2 cup (118ml) of cornmeal gives things the remotest texture of wet sand?

    Reply

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