Corn & Blueberry Pancakes

By greenpoires

From Family Circle, March 2012

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 tablespoons vegetable oil
• 1 cup fresh or frozen blueberries
• Butter and maple syrup, for serving (optional)

Details

Servings 12

Preparation

Step 1

1. Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees.

2. In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.

3. Using a ladle, drop batter in a scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in 200 degree oven.

4. Repeat with remaining batter. Serve with butter and maple syrup, if desired.