These are some seriously awesome pancakes. The addition of the blue cornmeal gives the pancakes a little bit of a heartier crunchy bite, but they are still the fluffy pancakes that I simply must have. I added in some blueberries to give the pancakes little juicy pops of tart sweetness, and frankly, you don’t even need maple syrup. Here’s how to make some pancakes:
2 cups buttermilk
1 cup blue cornmeal
5 oz all purpose flour (1 cup)
2.5 oz whole wheat flour (1/2 cup)
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 extra large eggs
3 tbsp melted butter
1 cup blueberries
butter or oil for the griddle
In a large bowl, whisk to combine the cornmeal, flours, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk to combine the buttermilk, eggs, and melted butter. Whisk the wet ingredients into the dry, and remember that we are using the muffin method, and the most important thing to do is LEAVE THOSE LUMPS!
Heat a large griddle or cast iron skillet over medium heat. Melt a 1/2 tsp of butter in the pan and ladle your blue corn batter onto the pan. Add the blueberries by just placing them on top:
Cook for a couple minutes, until you see bubbles at the top. That’s your indication to flip! I made some without blueberries to show you clearly:
Cook for another minute, then remove from the pan. Cook the rest of the pancakes, and enjoy!