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Ingredients
| all-purpose flour (unsifted): 1 cup |
| unenriched yellow cornmeal: 1/3 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| buttermilk: 1 1/3 cups |
| olive oil: 2 Tbl |
| blueberries: 3/4 cup |
Blue Cornmeal Pancakes with Fresh Berries
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
3 min -
Servings
12 serving(s)
Tags
In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries.
For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm with margarine and syrup and, if desired, fresh raspberries. Makes 12 pancakes.