Cornmeal Pancakes With Blueberries
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Cornmeal1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 cups
Buttermilk6 tbsps
Butter (about)3 large
Egg (separated)2 tbsps
HoneyDirections:
1
Preheat oven to 200°F
2
Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl
3
Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend
4
Add to dry ingredients and stir until blended
5
Beat egg whites in another medium bowl until stiff but not dry
6
Fold whites into batter in 2 additions
7
Melt 2 tablespoons butter in heavy large skillet over medium heat
8
Drop batter by 1/4 cupfuls into skillet
9
Sprinkle each pancake with 2 tablespoons blueberries
10
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes
11
Turn pancakes over
12
Cook until bottoms are golden brown, about 2 minutes
13
Transfer pancakes to large baking sheet
14
Place pancakes in oven to keep warm
15
Repeat with remaining batter and blueberries, adding more butter to skillet as necessary
16
Preheat oven to 200°F
17
Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl
18
Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend
19
Add to dry ingredients and stir until blended
20
Beat egg whites in another medium bowl until stiff but not dry
21
Fold whites into batter in 2 additions
22
Melt 2 tablespoons butter in heavy large skillet over medium heat
23
Drop batter by 1/4 cupfuls into skillet
24
Sprinkle each pancake with 2 tablespoons blueberries
25
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes
26
Turn pancakes over
27
Cook until bottoms are golden brown, about 2 minutes
28
Transfer pancakes to large baking sheet
29
Place pancakes in oven to keep warm
30
Repeat with remaining batter and blueberries, adding more butter to skillet as necessary
31
Serve hot with maple syrup
32
Serve hot with maple syrup