Blueberry Cornmeal Pancakes
- 1 1/2 cups medium-grind cornmeal
- 3/4 all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 canola oil
- melted butter
- 1 cup fresh blueberries
- warm pure maple syrup
- Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
- Preheat oven to 200u0b0F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.
cornmeal, flour, sugar, baking powder, baking soda, coarse kosher salt, buttermilk, eggs, canola oil, butter, fresh blueberries, maple syrup
Taken from www.food.com/recipe/blueberry-cornmeal-pancakes-470082 (may not work)