blueberry lemon cornmeal pancakes

By garlic and zest
July 8, 2015
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Author Notes: Cornmeal for texture, lemon for tang and ripe blueberries take these pancakes over the moon!garlic and zest

Serves: 4

  • 1 1/2 cups all purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon suar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • zest of one lemon
  • 1 cup blueberries
  • butter for frying
  1. Preheat oven to 250 degrees. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl whisk together the eggs, buttermilk and melted butter. Slowly pour the liquids into the dry ingredients mixing to combine -- don't over mix, some small lumps are ok.
  2. Heat griddle or nonstick skillet over medium heat. Add a small pat of butter to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4" pancakes.
  3. Cook pancakes 2-3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2-3 minutes. Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.

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