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.
This is a rockstar of a recipe. I only review recipes made with minimal modifications, so my "changes confession" here is I add the blueberries when the pancake is cooking. And this is the time to use that duck egg. The pancake is light, crispy from the cornmeal, and not super sweet. This has become a staple in our house. We have a jar with the dry ingredients ready to go, and will change up the fruit with whatever is in season. The cornmeal pairs well with every fruit--try diced plums!
Tasty in the end, but the batter was extremely runny (as others noted). I'm an experienced cook who makes pancakes often with no issues, and I rarely need to tweak recipes this much — I had to add over ½ cup each of cornmeal and flour to fix the texture. I'd suggest starting with 2 cups of buttermilk (it's the standard carton size in the US and Europe anyway) and only adding Greek yogurt or milk if needed.
Good tasting pancakes. Added fresh ground nutmeg for more flavor.
How much Nutmeg? Thx