Blue Cornmeal Pancakes with Fresh Berries

Blue Cornmeal Pancakes with Fresh Berries

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup all-purpose flour

  • cup blue cornmeal or yellow cornmeal

  • 2

    tablespoons sugar

  • 1-½

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 1

    beaten egg

  • 1-⅓

    cups buttermilk

  • 2

    tablespoons cooking oil

  • ¾

    cup fresh blueberries

  • Margarine or butter

  • Maple syrup or maple-flavored syrup

  • Fresh raspberries (optional)


In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm with margarine and syrup and, if desired, fresh raspberries. Makes 12 pancakes.


Facebook Conversations