Hmm good! Blueberry pancakes
Many people enjoy pankcakes for breakfast or other meal.
A favorite of many home cooks is: BLUEBERRY PANCAKES Yield: 16 pancakes 2 cups buttermilk 1/4 cup butter, melted and slightly cooled
3 tablespoons pure maple syrup or honey 2 large eggs 1 1/4 cup cornmeal, preferably stone ground
1-cup all- purpose flour
1-teaspoon baking soda
1-teaspoon salt 2 to 3 teaspoons finely chopped orange zest
1/4 cup finely chopped pecans
Coconut oil or canola oil for cooking
2 cups blueberries, fresh or frozen (see note)
Pure maple syrup, for serving
Preheat the oven to 200 degrees.
Pour the buttermilk into a large bowl or quart-measuring cup and whisk in the butter and the maple syrup. Separate the eggs and whisk in the yolks. In a separate bowl, whip the egg whites until stiff peaks form. Set aside. (This step can be skipped, but whipped egg whites make for fluffier pancakes).
In a large bowl, whisk together the cornmeal, flour, baking soda, salt and zest. Whisk in the buttermilk mixture until just combined. Stir in the pecans until well distributed. Using a rubber spatula, fold in the egg whites until well incorporated.
Pour about a tablespoon of oil into a wellseasoned cast-iron skillet or a non-stick skillet and set over medium heat until a few drops of water sprinkled in the skillet sizzle. Scoop 1/4 cup of batter and pour into the pan (the batter will be thick). Sprinkle about 2 tablespoons of blueberries over the top. Do not crowd the pan. It is better to use two smaller skillets to make two pancakes at a time than to crowd one skillet.
Cook on one side until bubbles begin to form on top and the other side is golden, about 2 minutes. Flip and cook on the blueberry side until done, about 2 more minutes. Resist the urge to press down on the pancakes or to flip them more than once.
Remove from skillet and place on a cookie sheet in the preheated oven. Continue with remaining batter until none is left, adding a bit of oil and adjusting the heat as needed. Gently heat the maple syrup and serve pancakes and syrup immediately.
Note: If using frozen blueberries, thaw them, or look for small “wild” blueberries, which will cook quicker and help prevent raw spots in the pancake.