Blue Corn and Blueberry Pancakes

Submitted by pansregnig

"These are great with Orange Maple Syrup."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 12 5" pancakes
• Serves: 6

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup cornmeal, blue or yellow, preferably coarse ground
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1⁄2 teaspoon baking soda
• 2 1⁄4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 2 egg yolks
• 2 egg whites
• 1 1⁄2 cups blueberries, fresh or frozen (if frozen, do not thaw)

directions

1. Preheat griddle or nonstick skillet to medium and oven to 200°.
2. Whisk dry ingredients together in a large bowl; set aside.
3. Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
4. Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
5. Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
6. Serve pancakes with syrup, and pecans.