Print

Blueberry Cornmeal Pancakes


Scale

Ingredients

  • 2 cups milk
  • 1 tablespoon lemon juice
  • 1 1/2 cups stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and then cooled
  • 12 teaspoons vegetable oil
  • 1 cup fresh or frozen blueberries rinsed and dried

Instructions

  1. Preheat your oven to 200 degrees and set a wire rack on a rimmed baking sheet in the oven.
  2. In a small bowl whisk the milk and lemon juice together. Set aside to thicken. In a medium bowl whisk the flour, baking powder, baking soda, and salt together. Add the egg and the melted butter to the milk mixture and whisk to combine.
  3. Make a well in the center of the dry ingredient and add the wet ingredients. Whisk very gently until just combined. There should be a few lumps remaining, be careful to not overmix.
  4. Heat 1 teaspoon of oil in a 12-inch nonstick skillet (I like cast iron) over medium heat until shimmering. Use a paper towel to carefully wipe the oil around the bottom and sides of the pan. Using 1/4-cup measuring cup add batter into the pan in 4 places (1/4 cup each). Top each pancake with 1 tablespoon of blueberries. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Use a wide thin spatula to flip the pancake over and cook it on the other side for an additional 1 to 1 1/2 minutes until both sides are golden brown. Transfer to the wire rack in the oven and repeat with remaining batter.
  5. Serve with pure maple syrup.

Notes

“To make sure frozen blueberries don’t bleed, rinse them under cool water in a fine-mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to try.”

You can substitute white vinegar for the lemon juice.