Author Notes
Cornmeal for texture, lemon for tang and ripe blueberries take these pancakes over the moon! —garlic and zest
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Ingredients
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1 1/2 cups
all purpose flour
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1/2 cup
cornmeal
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1 tablespoon
suar
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2 teaspoons
baking powder
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3/4 teaspoon
salt
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2 cups
buttermilk
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2
large eggs
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1/4 cup
unsalted butter, melted
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zest of one lemon
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1 cup
blueberries
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butter for frying
Directions
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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.
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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.
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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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