Tuesday, April 29, 2014

Cornmeal Blueberry Pancakes


Pancakes are a good way to start your morning, at least once in awhile, these did not disappoint. Loved the little 'cornmeal crunchiness' in the texture of the pancakes. They are a special treat when topped with a dollop of whipped cream, blueberries or Saskatoon berries, and maple syrup drizzled over the top!

  • 2/3 cup flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • Saskatoon berries or blueberries
  1. Combine dry ingredients in a bowl.
  2. In a separate bowl whisk buttermilk, eggs, melted butter, vanilla, and lemon juice.
  3. Pour buttermilk mixture into the dry, stirring the batter just until combined,  it will look a little lumpy.
  4. Heat griddle to 350ยบ or a frying pan on medium heat. Coat griddle with a little butter, just to cover surface.
  5. Scoop 1/4 cup batter for each pancake on the griddle. Sprinkle with a tablespoon of berries.
  6. Cook for 3 minutes or until golden on the bottom, flip over and cook for another 2 to 3 minutes.
  7. Serve hot with your choice of toppings. Leftover pancakes can be frozen and toasted another day.
  8. Yields: 12 pancakes

2 comments:

  1. These are our favourite pancakes with strawberries and yes, maple syrup. So delicious. Thank you for reminding me. I'll be having these soon. Great for supper.

    Sharon

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  2. These look delicious and yep - it's maple syrup time over here!!!

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