Blueberry Cornmeal Pancakes

1. 1

   Mix cornmeal and milk together in a small bowl and allow to sit for 15 minutes (you can also do this the night before, and let it sit, covered, in the refrigerator).

2. 2

   Add eggs and mix well.

3. 3

   Add baking soda, salt and honey, mix well, and then fold in the blueberries. The batter will be thin.

4. 4

   Heat cast iron skillet over medium-high heat. Add 1 Tb. butter and allow to melt.

5. 5

   Drop batter into 2-3 inch rounds. You should be able to cook about 4 at a time. Cook approximately 45 seconds minute on the first side (bubbles will form around the edges and they will start to be lightly browned on the bottom).

6. 6

   Flip pancakes over and continue cooking until lightly browned on the other side, about 30 seconds. Make sure not to keep the heat too high or they will burn...Remove to serving plate, add additional butter to the pan, and continue to cook the rest of the pancakes.

7. 7

   Serve with additional blueberries, butter, and honey!

* Per serving · 4 servings · Values may vary.

No additional tips available.