Blueberry Corn Hotcakes

By á-231

Ingredients

• 1 cup flour
• 3/4 cup stone ground 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 cup well shaken buttermilk
• 3 T. unsalted butter, melted
• 1 cup blueberries
• vegetable oil for griddle

Details

Servings 4

Preparation

Step 1

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in large bowl.
Whisk together eggs, buttermilk and butter, until combined, then whisk into flour mixture until just incorporated.
Fold in berries.
Lightly grease griddle over moderate heat until hot but not smoking.
Pour batter by 1/4 cupfuls onto griddle, cook until bubbles, about 1-2 minutes, flip, cook 1-2 minutes more.
Serve with maple syrup