Blueberry Blue Corn Pancakes

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!

Serves 4.

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5 Responses to Blueberry Blue Corn Pancakes

  1. Don’t you just love when the blueberries pop and bleed all over the pancake.

  2. Is blueberry the fruit of your actual season? I saw a lot of recipes made with this berry, I want to make some, but that fruit is not common here, I will try to find some at the market.

  3. kat says:

    Oh my goodness, it all looks so yummy! Have you tried cinnamon swirl pancakes? I did a post on it, please check it out and let me know what you think! I’m new to this blogging thing and I love checking out fellow foodie blogs

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