Blueberry cornmeal pancakes

By krystallondon

Ingredients

• 1/2 cups cornmeal
• 3/4 cup all purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp coarse kosher salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup canola oil
• melted butter
• 1 cup fresh blueberries
• maple syrup to serve

Preparation

Step 1

Whisk first six ingredients in a large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and whisk to blend. Let stand for 20 minutes.

Preheat oven to 200F. Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat, brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with two tablespoons of blueberries. Cook until golden brown and just cooked through, about 2 minutes on each side. Transfer to sheet in oven to keep warm. Serve with maple syrup.