Cornmeal-Blueberry Pancakes
30 min4 servings
Tender pancakes with cornmeal and blueberries, cooked on a griddle and kept warm in the oven.
| prepPreheat oven to 325°F / 163°C | ||||
| 80 g cornmeal | Whisk dry ingredients | Whisk in buttermilk, eggs & butter | Fold in blueberries | Keep warm in oven until all cooked |
| 192 g all-purpose flour | ||||
| 45 g sugar | ||||
| 6 g baking powder | ||||
| 9 g baking soda | ||||
| 1 ¼ teaspoons kosher salt | ||||
| 600 ml buttermilk | ||||
| 2 large eggs | ||||
| 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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