Blueberry Cornmeal Pancakes
from Martha Stewart Living, June 2009
1 c. all-purpose flour
1/2 c. cornmeal
1/4 c. sugar, plus 2 t. for blueberries
1 1/4 t. baking powder
1 t. salt
1/2 t. baking soda
1 1/2 c. buttermilk
1/4 c. milk
3 T. butter, melted and cooled
1 egg lightly beaten
2 c. blueberries
Extra butter for coating griddle
Whisk together dry ingredients in a large bowl. Set aside.Whisk together buttermilk, milk, melted butter, and egg in medium bowl.Add milk mixture to dry ingredients and whisk together just until combined. (Lumps are ok!)Toss blueberries in a bowl with 2 t. sugar.Heat a griddle over medium heat. Melt butter over surface of griddle. (Repeat as necessary throughout the process.) Drop batter on griddle using a 1/4 c. measure each time. Add sugared blueberries to each pancake. Cook for about 3–4 minutes then carefully flip and cook for another 2–3 minutes.
So golden, with a little bit of a crisp to the outside....ohhhhh, you have to try these! Perfectly paired with a nice glass of OJ!
I don't know if I can go back to the "just add water" stuff.