Blueberry Buttermilk Cornmeal Pancakes Recipe | Bakes and Blenders

Introduction

Blueberry Cornmeal Pancakes are a delightful twist on the classic pancake recipe. The addition of cornmeal introduces a unique texture and flavor, while the blueberries add a burst of juiciness and freshness to each bite.

Ingredients

• Whole wheat flour (can substitute with all-purpose flour)
• Cornmeal
• Baking soda
• Salt
• Sugar
• Buttermilk
• 2 eggs
• Melted butter (cooled down)
• Blueberries (fresh or frozen)
• Extra butter for frying

Preparation Steps

1. Combine Dry Ingredients: In a mixing bowl, combine whole wheat flour, cornmeal, baking soda, salt, and sugar. Whisk them together thoroughly.
2. Mix Wet Ingredients: In another bowl, mix together buttermilk, eggs, and melted butter. Ensure the butter is not too hot to avoid cooking the eggs.
3. Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients. Use a whisk to combine them but be cautious not to overmix. The batter should be slightly lumpy without dry pockets.
4. Prepare the Pancakes: Heat a skillet over low to medium heat and melt some butter. Pour a quarter cup of the batter for each pancake. If using frozen blueberries, sprinkle them on top of the pancakes while cooking to avoid coloring the batter.
5. Cook the Pancakes: Cook each pancake for about 2-3 minutes per side. The pancakes are ready to flip when bubbles appear on top, and the edges look dry.
6. Add Blueberries: If using fresh blueberries, fold them into the batter. If using frozen blueberries, either sprinkle them on top while cooking or place them in the pan before adding the batter for blueberries on top when served.

Conclusion

Blueberry Cornmeal Pancakes are a wholesome and flavorful breakfast option. The combination of whole wheat flour, cornmeal, and blueberries not only makes these pancakes delicious but also adds a nutritional punch. Enjoy these fluffy and hearty pancakes with your favorite syrup or toppings.