Unfortunately I was the only one who enjoyed these pancakes. Allison thought they were okay but didn't prefer them. I thought they were wonderful (especially with real maple syrup on it). I was more than happy to freeze all the leftover to save for breakfasts when school starts again in a few weeks. I would definitely make these again.
3/4 cup
all-purpose flour
3/4 cup yellow
cornmeal1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk (I used skim)
1 large egg
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
Butter and maple syrup, for serving (optional)
Heat a griddle or two large nonstick skillets over medium-low heat. In a
bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a
well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour
mixture. Gently whisk just until moistened. Fold in blueberries.
Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Repeat with remaining batter. Serve with butter and maple syrup, if desired.
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