4.5/5
(13 Votes)
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/4 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus more for the skillet and for serving
- 1 large egg
- 1 pint blueberries
- maple syrup, for serving
Preparation
Step 1
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, melted butter, and egg in a medium bowl. Whisk the wet ingredients into the dry ingredients, then fold in the blueberries.
Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ½ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches. Serve topped with butter and maple syrup.
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