Saturday, August 4, 2012

Blueberry Cornmeal Pancakes

Ohmygosh.  These were just too good.  This is my new all time favorite pancake recipe ever.  When I say these melt in your mouth, they literally MELT IN YOUR MOUTH.   Your fork will cut through them like butter. They are incredibly soft, fluffy, and full of flavor.  Most basic pancake recipes are pretty tasteless besides the add-ins you put in them, but this batter - even without the blueberries - has a wonderful sweet and salty taste that seriously tastes like not only the the best pancakes you'll ever have, but the best cornbread as well.  If you were to take the cornbread taste of this pancake, and put it into an actual, thicker, baked pan of cornbread, that pan of cornbread would be the bomb!  I served this recipe with my buttermilk syrup (here) and it was absolutely to die for.  My family all agrees that I have to make it again very soon.  Aaaand I'm going to request this on my birthday.'s that special.  I adapted it from a Martha Stewart recipe, and my version is one of those rare recipes where I wouldn't change anything about it.

Yield: about 4 servings (about 1 dozen 5- to 6-inch pancakes)


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup white sugar, plus 1 tablespoon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup milk 
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
  • 1 large egg, lightly beaten
  • 2 cups (1 pint) blueberries

  •                 whipped cream (optional)

  • Instructions:
  1. Whisk together flour, cornmeal, 1/4 cup white 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).
  2. Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium-low heat. Toss blueberries with remaining tablespoon of 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, 4 to 5 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 desired syrup(s) and/or whipped cream.

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