Blueberry Cornmeal Pancakes

By KDHarmon

Ingredients

• 1-1/2 C medium-grind cornmeal
• 3/4 C all purpose flour
• 1/4 C sugar
• 1 Tbl baking powder
• 1 tsp baking soda
• 1 tsp coarse kosher salt
• 2 C buttermilk
• 2 large eggs
• 1/4 C canola oil
• 1 C fresh blueberries
• Melted butter
• Warm pure maple syrup

Details

Servings 4

Preparation

Step 1

Whisk first 6 ingredients in large bowl.

Whisk buttermilk, eggs and oil in medium bowl, add to dry ingredients and whisk to blend. Let stand 20 minutes.

Preheat oven to 200 degrees, place baking sheet in oven.

Preheat griddle or ehavy large skillet over medium heat; brush with melted butter. Working in batches, spoon a half cup batter onto griddle for each pancake. Sprinkle each with 2 Tbl blueberries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to baking sheet in oven to keep warm. Serve with syrup.