Cornmeal-Blueberry Pancakes
Updated August 1, 2016
Karsten Moran for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup/80 grams cornmeal
1 ½ cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 ½ teaspoons/6 grams baking powder
1 ½ teaspoons/9 grams baking soda
1 ¼ teaspoons kosher salt
2 ½ cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 ½ cups blueberries
Vegetable, canola or coconut oil for the skillet
Nutritional analysis per serving (4 servings)
80 grams carbs; 122 milligrams cholesterol; 499 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 3 grams fiber; 1065 milligrams sodium; 15 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
- Step 2
Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Private Notes
Comments
I have used a similar recipe for 50 years. My kids and grandkids all love them. BUT, my recipe is:
3/4 cup cornmeal
3/4 cup flour
3 1/2 tsp. baking powder
1 tsp. salt (less if desired)
2 Tbsp. melted butter
1 egg, well beaten
1 1/2 cups milk
1 cup Maine wild blueberries (frozen if you must)
Sift and mix dry ingredients. Add egg, butter and milk. Add blueberries (if frozen, drain and dry).
I usually double the recipe for 4 or more hungry mouths. It works perfectly. Always cries for more.
Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.
This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.
These are absolutely delicious pancakes! They seem to have the perfect amount of every ingredient!
Best recipe ever for pancakes. I made mine half masa harina and half flour. Added cinnamon and walnut. Let the batter rest for 15 minutes before cooking.
Blueberries and Corn are a match made in heaven! I made 1/2 the recipe using milk + vinegar as a sub for buttermilk. And I followed the suggestion to place the blueberries after laddling the batter onto the griddle. Making a simple compote for on top takes these to the next level, so the blueberries get to take center stage.