Blueberry-Cornmeal Pancakes Recipe

Name: Blueberry-Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all purpose flour; 1/2 cup yellow, white, or blue cornmeal; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, separated; 1 1/2 cups buttermilk; 1/2 cup milk; 4 tablespoons ( 1/2 stick) unsalted butter, melted, plus extra for greasing; 2 tablespoons maple syrup; 1 1/2 cups fresh or frozen blueberries; About 1/2 cup wheat germ; Maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter for topping

Servings: persons

1 1/2 cups unbleached all purpose flour
1/2 cup yellow, white, or blue cornmeal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup milk
4 tablespoons ( 1/2 stick) unsalted butter, melted, plus extra for greasing
2 tablespoons maple syrup
1 1/2 cups fresh or frozen blueberries
About 1/2 cup wheat germ
Maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter for topping

1
In a bowl, combine the flour, cornmeal, baking powder, cirmamon, baking soda, and salt.
2
In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.
3
In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and maple syrup.
4
Add the buttermilk mixture to the dry ingredients and mix just until combined.
5
Fold in the egg whites and blueberries.
6
Heat a griddle or large skillet over medium heat and grease lightly Scatter 2 tablespoons of wheat germ over the surface.
7
For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle.
8
Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.
9
Turn over and cook until golden brown, about 1 minute more.
10
Repeat, coating the pan with wheat germ for the remaining batter.
11
Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.
12
Garnish with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar Pecan Butter.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups unbleached all purpose flour, 1/2 cup yellow, white, or blue cornmeal, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Blueberry-Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Cornmeal Pancakes

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