- 4
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 2 tablespoons butter, melted
- 1 cup blueberries, fresh or frozen
Preparation
Step 1
1. Whisk together flour, cornmeal, sugar, b. powder, b. soda and salt in a large bowl.
2. Whisk together eggs, buttermilk, and butter until combined, then whisk into flour mixture until just incorporated. Fold in berries (batter will be lumpy and will thicken as it stands).
3. Lightly coat a 12-inch nonstick griddle or skillet with oil and heat over moderate heat until hot but not smoking (i used my big electric griddle at 350 degrees). Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil and adjust heat as necessary
Notes: Jori's notes: EXCELLENT! And very easy.