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Blueberry Corn Pancakes

chef.julissa's picture
Ingredients
  Unbleached all purpose flour 1 1⁄3 Cup (21.33 tbs)
  Yellow corn meal 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Eggs 2
  Unsalted butter 1 Tablespoon, melted (Plus 1 Teaspoon Unsalted Butter For Greasing Skillet)
  Unsalted butter 1 Teaspoon (For Greasing Skillet)
  Honey 2 Tablespoon
  Vanilla 1 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Fresh blueberries/Frozen blueberries, thawed 2 Cup (32 tbs)
  Maple syrup 1 Tablespoon, warmed (As Desired)
Directions

GETTING READY
1) In a large bowl, mix the flour, corn meal, salt, baking powder, and baking soda.
2) In another bowl, beat the eggs till soft peaks form.
3) To this, add the melted butter, honey, vanilla, and skim milk. Mix well.
4) Add to the flour mixture, stirring until the dry ingredients are almost moist.

MAKING
5) Preheat a heavy griddle or skillet over medium heat.
6) When the griddle becomes hot, add 1/2 teaspoon of butter, and quickly spread it all over the surface.
7) To the griddle, pour 1/2 cup of the batter.
8) Sprinkle with some of the blueberries.
9) Cook the pancake until bubbles form.
10) Flip over and cook on the other side.
11) Repeat this procedure for the rest of the batter and blueberries. Add more butter as required.

SERVING
12) Top each serving of pancake with additional blueberries, if desired. Serve with a warm syrup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Sprinkling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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