I have always thought that pancakes were the most overrated breakfast food. There’s nothing objectionable about them, but given the choice between those and other breakfast goodies – waffles, and omelets, and bagels with lox, pancakes just always have seemed boring to me.
I may be coming around though because these were delicious. Something about the addition of cornmeal in these things made them taste amazing. They don’t have that weird spongy texture that has always bugged me about pancakes. They are heartier and have a much nicer flavor. Complete with sweet, juicy blueberries straight from the farmers market, this made for a really yummy breakfast.
Blueberry Cornmeal Pancakes
Recipe by Martha Stewart
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
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 maple syrup and fresh blueberries.