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Prep time
15 minutes
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Cook time
20 minutes
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Makes
10 pancakes
Author Notes
Cornmeal and fresh blueberries add texture to this breakfast treat. Serve with maple syrup or a blueberry compote.
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This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of, Growing Good Food: A citizen's guide to backyard carbon farming. —Acadia Tucker
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Ingredients
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1 1/4 cups
flour
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3/4 cup
cornmeal
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2 tablespoons
sugar
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1/2 teaspoon
salt
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2
eggs
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1 3/4 cups
milk
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2 tablespoons
melted butter or vegetable oil
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1 teaspoon
vanilla extract
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1 tablespoon
maple syrup
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2 cups
blueberries
Directions
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In a large bowl, whisk together flour, cornmeal, sugar, and salt.
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Whisk in eggs.
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Stir in milk, butter or oil, vanilla, and maple syrup.
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Lightly grease a cast iron skillet or frying pan and set on stove over medium heat. Pour ¼ cup of the batter in the hot skillet, then sprinkle on a handful of blueberries.
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Cook for 1 to 1½ minutes, then flip and cook the other side for another minute. Repeat to make the full batch.
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