Easy cornmeal pancakes that can be made with fresh or frozen blueberries.
- 2 tablespoons butter (plus extra for frying)
- 1 tablespoon molasses
- 1/2 cup fine-ground cornmeal
- 1/2 cup whole wheat pastry flour or unbleached all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/4 + 2 cup tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 2 to 3 tablespoons cornmeal
- Maple Syrup (for serving)
- Butter (for serving)
- In a small butter warmer or sauce pan, heat butter and molasses together until butter has melted. Remove from heat an let cool.
- Combine dry ingredients in a bowl. Crack in the eggs, measure in the milk and vanilla, and add the cooled butter/molasses mixture. Stir until just combined. Set aside while heating the skillet.
- In a small bowl, combine blueberries and 2 tablespoons cornmeal. Allow blueberries to sit and room temperature of thaw. If extra juicy, add a bit more cornmeal.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), add roughly 1/2 tablespoon of butter. Take about ¼ cup of batter and pour onto skillet. Sprinkle a few blueberries on top. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Because of blueberry juice, pancakes may need to cook lower and slower- watch and adjust heat as necessary.
- Repeat with remaining batter and serve with extra butter and maple syrup.
Tips & Tricks: I like to keep berries in the freezer for a treat during the off-season. However, you could easily use fresh blueberries for this recipe. Skip the step of tossing them with the extra cornmeal.
Stock up: get the pantry ingredients you will need: blueberries
Nutrition: see the information.
- Calories: 574
- Sugar: 18.5
- Sodium: 702
- Fat: 19.2
- Carbohydrates: 84.9
- Fiber: 4.5
- Protein: 15.1
- Cholesterol: 221