Mmmm.... I saw these Blueberry Pancakes in the June Edition of Martha Stewart and thought they sounded yummy. Then I just noticed that Bakerella whipped them up and they sounded even yummier since she had so many fantastic looking pictures! So this will be our breakfast- we just bought lots of fresh blueberries to throw in so I can't wait.
Blueberry Cornmeal Pancakes
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar, plus two tsp for blueberries
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 Tbsp butter, melted and cooled
1 egg lightly beaten
2 cups blueberries
Extra butter for coating griddle
Maple Syrup(Makes about 16)
Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
Whisk together buttermilk, milk, butter and egg in medium bowl.
Add milk mixture to dry ingredients and whisk together just until combined.
Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
Whisk together buttermilk, milk, butter and egg in medium bowl.
Add milk mixture to dry ingredients and whisk together just until combined.
Toss blueberries in a small bowl with 2 tsp sugar.
Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
Pour batter on griddle 1/4 cup at a time.
Add some of the sugared blueberries to each pancake.
Cook for about 3-4 minutes.
Add some of the sugared blueberries to each pancake.
Cook for about 3-4 minutes.
Flip and cook the other side for about 2 minutes.
Remove from pan and spread with butter, pour on the syrup, and ENJOY!
1 comment:
These look so delicious! I wish it was breakfast time right now!
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