These Blueberry-Cornmeal Pancakes are a delightful twist on traditional pancakes. The addition of cornmeal gives them a slightly crunchy texture, while the juicy blueberries add a burst of flavor. Perfect for a weekend breakfast or brunch!
Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 1/2 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 cup fresh blueberries. Butter or oil for cooking.
Instructions: Mix cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Mix buttermilk, milk, eggs, and melted butter in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. It's okay if there are a few lumps; don't mix it too much. The fresh blueberries should be added slowly. Grease the pan with oil or butter and heat it over medium-high heat. For each pancake, pour 1/4 cup of the batter onto the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Serve hot with your favorite toppings, like extra blueberries and maple syrup. Have fun with your tasty blueberry-cornmeal pancakes!
Prep Time: 15 minutes
Cook Time: 15 minutes
Emily
