Blueberry Cornmeal Pancakes
| Yield: 10 pancakes | Time: 35 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
1. In a large bowl, whisk together flour, cornmeal, sugar, and salt.
2. Whisk in eggs.
3. Stir in milk, butter or oil, vanilla, and maple syrup.
4. Lightly grease a cast iron skillet or frying pan and set on stove over medium heat. Pour ¼ cup of the batter in the hot skillet, then sprinkle on a handful of blueberries.
5. Cook for 1 to 1½ minutes, then flip and cook the other side for another minute. Repeat to make the full batch.
1¼ cups flour
¾ cup cornmeal
2 T sugar
½ tsp salt
1 ¾ cups milk
2 T melted butter or vegetable oil
1 tsp vanilla
1 T maple syrup
2 cup blueberries