You may also like
Categories:
cornmeal flour sugar baking powder baking soda coarse kosher salt buttermilk eggs canola oil butter fresh blueberries maple syrup
Viewed: 6 - Published at: 8 months agoIngredients
- 1 1/2 cups medium-grind cornmeal
- 3/4 all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 canola oil
- melted butter
- 1 cup fresh blueberries
- warm pure maple syrup
Method
- Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
- Preheat oven to 200°F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.
