Blueberry Cornmeal Pancakes

By youngcbs

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.