Love cornmeal. Love blueberries. Love 'em together. I like to make these really small- "silver dollar" size- and enjoy them with extra blueberries on top, as well as lots of butter and honey. If you can find blue cornmeal, this makes a nice combo with the blueberries. —WinnieAb
all purpose flour
buttermilk or plain yogurt
tsp. baking soda
honey, plus more for serving
fresh or frozen blueberries, plus more for serving
butter, plus more for serving
In This Recipe
Mix cornmeal and milk together in a small bowl and allow to sit for 15 minutes (you can also do this the night before, and let it sit, covered, in the refrigerator).
Add eggs and mix well.
Add baking soda, salt and honey, mix well, and then fold in the blueberries. The batter will be thin.
Heat cast iron skillet over medium-high heat. Add 1 Tb. butter and allow to melt.
Drop batter into 2-3 inch rounds. You should be able to cook about 4 at a time. Cook approximately 45 seconds minute on the first side (bubbles will form around the edges and they will start to be lightly browned on the bottom).
Flip pancakes over and continue cooking until lightly browned on the other side, about 30 seconds. Make sure not to keep the heat too high or they will burn...Remove to serving plate, add additional butter to the pan, and continue to cook the rest of the pancakes.
Serve with additional blueberries, butter, and honey!
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.