Cornmeal-Blueberry Pancakes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/80 grams cornmeal
- 1½cups/192 grams all-purpose flour
- 3tablespoons/45 grams sugar
- 1½teaspoons/6 grams baking powder
- 1½teaspoons/9 grams baking soda
- 1¼teaspoons kosher salt
- 2½cups buttermilk
- 2large eggs
- 3tablespoons/43 grams unsalted butter, melted
- 1½cups blueberries
- Vegetable, canola or coconut oil for the skillet
Nutritional analysis per serving (4 servings)
499 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 80 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 15 grams protein; 1065 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
- Step 2
Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Private Notes
Comments
I have used a similar recipe for 50 years. My kids and grandkids all love them. BUT, my recipe is:
3/4 cup cornmeal
3/4 cup flour
3 1/2 tsp. baking powder
1 tsp. salt (less if desired)
2 Tbsp. melted butter
1 egg, well beaten
1 1/2 cups milk
1 cup Maine wild blueberries (frozen if you must)
Sift and mix dry ingredients. Add egg, butter and milk. Add blueberries (if frozen, drain and dry).
I usually double the recipe for 4 or more hungry mouths. It works perfectly. Always cries for more.
Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.
This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.
Made with half Greek yogurt and half milk - spur of the moment decision to try these. Batter looked ok, but when it hit the pan, it spread like crazy. 1/3 cup was way too much. Put the batter in the fridge to rest. Tried again in 15 min with smaller scoop. Still a bit thin, but manageable and oh, so good. Didn't need syrup. Will make again.
Welp - I didn’t have buttermilk and was freeze and easy about my substitute, not allowing it to get all gloopy before adding, so my batter turned out thin and 1/3 cup resulted in a single large pancake per batch. Basically I will be standing at the stove making pancakes for the next few years. That said, these are amazing. Agree that the oven temp is too high - my oven runs hot and 240 is just fine. Add more oil and adjust burner temp as needed. Wonderful and I can’t wait to try again perfectly as written. For now, signed me in pancake jail.
Seriously I’m going to have to freeze some of this batter. I’ve got a life to live.