Blueberry-Cornmeal Pancakes

Name: Blueberry-Cornmeal Pancakes
Ingredients: 1 cup all-purpose flour; 0.5 cup cornmeal; 0.25 cup sugar; 1.25 teaspoons baking powder; 1 teaspoon coarse salt; 0.5 teaspoon baking soda; 1.5 cups low-fat buttermilk; 0.25 cup whole milk; 1.5 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle; 1 large egg, lightly beaten; 2 cups (1 pint) blueberries; Orange-Maple Butter , for serving; Pure maple syrup, for serving

3.6

(90)

8 Reviews

By

Martha Stewart

Updated on April 29, 2020

Ingredients

1 cup all-purpose flour
½ cup cornmeal
¼ cup sugar
1 ¼ teaspoons baking powder
1 teaspoon coarse salt
½ teaspoon baking soda
1 ½ cups low-fat buttermilk
¼ cup whole milk
1 ½ ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries
Orange-Maple Butter, for serving
Pure maple syrup, for serving

Directions

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

Originally appeared: Martha Stewart Living, June 2009