Blueberry Corn Pancakes Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
Main IngredientInterest Group

Ingredients

 Unbleached all purpose flour1 1⁄3 Cup (21.33 tbs)
 Yellow corn meal1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Baking powder2 Teaspoon
 Baking soda1 Teaspoon
 Eggs2
 Unsalted butter1 Tablespoon, melted (Plus 1 Teaspoon Unsalted Butter For Greasing Skillet)
 Unsalted butter1 Teaspoon (For Greasing Skillet)
 Honey2 Tablespoon
 Vanilla1 Teaspoon
 Skim milk1 Cup (16 tbs)
 Fresh blueberries/Frozen blueberries, thawed2 Cup (32 tbs)
 Maple syrup1 Tablespoon, warmed (As Desired)

Directions

GETTING READY
1) In a large bowl, mix the flour, corn meal, salt, baking powder, and baking soda.
2) In another bowl, beat the eggs till soft peaks form.
3) To this, add the melted butter, honey, vanilla, and skim milk. Mix well.
4) Add to the flour mixture, stirring until the dry ingredients are almost moist.

MAKING
5) Preheat a heavy griddle or skillet over medium heat.
6) When the griddle becomes hot, add 1/2 teaspoon of butter, and quickly spread it all over the surface.
7) To the griddle, pour 1/2 cup of the batter.
8) Sprinkle with some of the blueberries.
9) Cook the pancake until bubbles form.
10) Flip over and cook on the other side.
11) Repeat this procedure for the rest of the batter and blueberries. Add more butter as required.

SERVING
12) Top each serving of pancake with additional blueberries, if desired. Serve with a warm syrup.
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