Blueberry Corn Cakes with Maple Syrup

By SaraB

Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup fine stone-ground cornmeal
• 2 Tbs sugar
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg, separated
• 1 cup blueberries
• 2 Tbs vegetable
• Softened unsalted butter and warm pure maple syrup for serving

Details

Servings 12

Preparation

Step 1

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk with the egg yolk. In a medium bowl, beat the egg white until firm peaks form.

Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the blueberries.

Heat a large cast-iron skillet or griddle. Add 1 Tbs of the oil and when it is hot, spoon 1/4 cup batter into the skill for each pancake. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter. Serve the pancakes with butter and maple syrup.