Sunday Morning

Blueberry Cornmeal Buttermilk Pancakes
A perfect breakfast treat for a leisurely Sunday morning.


These classic buttermilk pancakes are enhanced with the nutty flavor of cornmeal, which contrasts exceptionally well with blueberries.
When making any pancakes there are few key things to remember. First, do not over mix the batter – it is best to have some lumps. Second, make sure your griddle is not overly buttered – otherwise the pancakes will fry up too quickly and will be cooked on the outside but raw in the middle. Finally, know that it is time to flip the pancakes when the entire surface of the batter has lots of tiny bubbles that are just starting to burst. Don’t be tempted to flip the pancake before the bubbles start to burst, yet don’t wait until all of the bubbles have burst either. It’s all about the timing here, as the portions in the recipe are just so in order to produce a light and fluffy pancake.

Make 10 pancakes

Ingredients

1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
3/4 cup cornmeal
2 large eggs, beaten
4 tablespoons butter, melted and cooled
3 cups low fat buttermilk
2 cups fresh blueberries
real maple syrup, slightly heated

In a large bowl whisk together the flour, salt, baking powder, baking soda, sugar and cornmeal. Make a well in the center of the dry ingredients and add the eggs, melted butter and buttermilk. Whisk the ingredients together and do not over mix.
To make the pancakes, heat a griddle or large cast iron pan over medium heat. Add 1/2 teaspoon of butter to the pan. Use a paper towel to soak up any excess butter. Pour the batter into a pitcher or use a ladle to pour approximately 1/3 cup batter into the pan. Immediately place 6-8 blueberries on the pancake batter. When the surface of the pancake is covered with tiny bubbles that are starting to burst, it is time to flip the pancake. Use a large heatproof spatula to flip the pancake in one quick swoop. Cook the pancake until light golden brown, about 1 minute more. Repeat this process, until all of the batter is gone.
Cooked pancakes can be placed on a heatproof dish kept warm in oven preheated to 175 degrees F, or served immediately. Top pancakes with warm maple syrup and a few more blueberries.