Give these cornmeal pancakes a try when you want something a little different for that special breakfast or brunch. This cornmeal pancake recipe can be served with the traditional maple syrup, but are really great with fresh or frozen berries.
Makes 8 Cornmeal Pancakes
Makes 8 Cornmeal Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1/3 cup unbleached flour
- 1 1/4 cup cornmeal
- 3/4 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 1/4 cup buttermilk
- 1 tbsp olive oil
- 1 cup blueberries
Preparation:
Whisk together flour, cornmeal, baking soda, sugar and salt in large bowl. Add egg, buttermilk and olive oil. Stir just until lumps disappear. Do not over mix. Pour batter onto hot (lightly greased) skillet or griddle forming pancakes. Note, this batter is thinner than a more traditional batter so form pancakes carefully. Cook until bubbles form and tops of pancakes look a bit dry. Flip and cook until second side is golden brown. Serve immediately with butter, maple syrup and fresh blueberries if available.
