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Prep 15 mins
Cook 30 mins
Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!
- 1 1⁄4 cups flour
- 1 cup yellow cornmeal or 1 cup white cornmeal
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 2 1⁄4 cups buttermilk
- 2 eggs, separated, plus
- 1 egg white
- 3 tablespoons dark brown sugar
- 2 cups fresh blueberries or 2 cups unsweetened frozen blueberries, thawed
- 1 tablespoon vegetable oil
- In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.
- In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.
- In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
- Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.
- Stir in the blueberries.
- Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.
- Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.
- Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.
This might be good with alterations but it was really runny and did not make nicely shaped pancakes. They ran all over the griddle. I thought 2 1/4 C of buttermilk was a lot for the amount of flour and cornmeal but followed directions and I was right. It also needs a little more salt; not a lot of flavor
I feel honored to have the opportunity to be the first person to review this wonderful recipe! We had something similar while we were on vacation in Maine last month, but I think it was made with a mix. This is the real thing. It is very filling - just great to carry you through until lunch time. I noticed my baking powder was past its expiration date, but fortunately, that had no ill effects on the pancakes. Thank you so much, Chris from Kansas!