Blueberry Cornmeal Pancakes

Submitted by Queen Dana

"From Village Smithy, Published in Bon Appetit Sept. 2010."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 1⁄2 cups medium-grind cornmeal
• 3⁄4 all-purpose flour
• 1⁄4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse kosher salt
• 2 cups buttermilk
• 2 large eggs
• 1⁄4 canola oil
• melted butter
• 1 cup fresh blueberries
• warm pure maple syrup

directions

1. Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
2. Preheat oven to 200°F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.