The New York Times prefaces this recipe by saying, “pancakes are so easy to make that they encourage experimentation”. I usually stick to my true and tested buttermilk pancakes, but these cornmeal-blueberry pancakes made wonder, how the heck didn’t I think of that before??
I love cornmeal; its slightly coarse texture and slightly sweet flavor. This is exactly what happens here, it offers a wonderful texture and subtle flavor to these pancakes. For such a blank canvas type of food, it really can be as simple and elaborate as you want.
I made half the recipe and it was enough for three people. A few tips: coat the blueberries in a little bit of flour before adding them to the batter so they don’t sink to the bottom. I find using a 1/4 cup measuring cup to be the easiest way to pour the batter into the pan, and produce the perfect size pancakes. Instead of oil, I always butter to grease the pan, because I love butter, but it has a lower heating point than vegetable oils and can burn after being heated for a while. If using butter, wipe down the pan between batches and reapply butter, or do as I do most of the time and control the heat so it turns into *brown butter*. Win win.
Cornmeal-Blueberry Pancakes
4
servings15
minutes15
minutesIngredients
1/2 cup (80 grams) cornmeal
1 1/2 cups (192 grams) all-purpose flour
3 tbsp (45 grams) sugar
1 1/2 tsp (6 grams) baking powder
1 1/2 tsp (9 grams) baking soda
1 1/4 tsp kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tbsp (43 grams) unsalted butter, melted
1 1/2 cups blueberries
butter, vegetable or coconut oil for the skillet
Directions
In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt until combined. Using the whisk, make a well in the center.
In a separate bowl, add the buttermilk, eggs, and melted butter; whisk to combine.
Pour the buttermilk mixture into the flour well. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.)
Coat the blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add a little bit of butter or 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/4 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve. Repeat with remaining batter.
@heythereannap cornmeal blueberry pancakes 🥞🫐
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