Cornmeal-Blueberry Pancakes

4 servings

30 min

Tender pancakes with cornmeal and blueberries, cooked on a griddle and kept warm in the oven.

prepPreheat oven to 325°F / 163°C
½ cup / 80 g cornmeal	Whisk dry ingredients	Whisk in buttermilk, eggs & butter	Fold in blueberries	Keep warm in oven until all cooked
1 ½ cups / 192 g all-purpose flour
3 tablespoons / 45 g sugar
1 ½ teaspoons / 6 g baking powder
1 ½ teaspoons / 9 g baking soda
1 ¼ teaspoons kosher salt
2 ½ cups / 600 ml buttermilk
2 large eggs
3 tablespoons / 43 g unsalted butter, melted
1 ½ cups blueberries, coated in flour
Vegetable, canola or coconut oil for the skillet	Heat griddle 5 min, add oil, cook pancakes 2–4 min per side

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