Blueberry Cornmeal Pancakes

1. 1

   Mix together the flour, cornmeal, baking powder, baking soda, and kosher salt. If you are using buttermilk powder, mix the powder in with the dry ingredients as well. In a separate bowl or measuring cup, mix the buttermilk (or its liquid if using buttermilk powder), milk, butter, and egg together. Add to the dry ingredients and mix just until incorporated. The mixture may be lumpy. Lastly, add the blueberries. (If using frozen berries, I often will not add them to the batter since they start to melt and lead to purple pancakes. Instead, in that case, I place the berries into the pancake once it starts to cook on the griddle.)

2. 2

   Heat a nonstick pan or griddle over medium heat. Place a small amount of butter in the pan and then wipe down with a paper towel. Spoon approximately 1/3 of a cup of batter on the griddle for each pancake for small, manageable pancakes (approximately 4 inches across). You can make them larger, but this size is easier to flip than large ones. Cook until they are slightly dry around the edges and they are nicely browned on the bottom. The top should be full of bubbles and have started to lose its batter look. Flip and continue cooking another 2 minutes. Extras can be kept warm in a low oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.