Blueberry Cornmeal Pancakes

Tender cornmeal pancakes bursting with fresh blueberries.

Ingredients

• 1.00 cup all-purpose flour
• 0.50 cup cornmeal
• 2.00 tbsp sugar
• 2.00 tsp baking powder
• 0.50 tsp salt
• 2.00 l arge eggs
• 1.25 cup buttermilk
• 3.00 tbsp butter
• 1.00 cup fresh or frozen blueberries

Instructions

1. 1

   Whisk together flour, cornmeal, sugar, baking powder, and salt.

2. 2

   Beat eggs with buttermilk and melted butter.

3. 3

   Stir wet into dry until just combined.

4. 4

   Fold in blueberries.

5. 5

   Heat a greased griddle over medium heat.

6. 6

   Pour 1/4 cup batter per pancake.

7. 7

   Cook until bubbles form and edges set, about 3 minutes.

8. 8

   Flip and cook 2 more minutes.

9. 9

   Serve with maple syrup and extra blueberries.

Nutrition Facts

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