This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
- Servings: 4
- Yield: Makes about 1 dozen 5- to 6-inch pancakes
Source: Martha Stewart Living, June 2009
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 1/2 cups low-fat buttermilk
- 1/4 cup whole milk
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
- 1 large egg, lightly beaten
- 2 cups (1 pint) blueberries
- Orange-Maple Butter, for serving
- Pure maple syrup, for serving
Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.