Blueberry, Cornmeal Pancakes

  • 1 cup all purpose flour
  • 1 cup cornmeal (not cornbread mix)
  • 2 T brown sugar
  • 2 T baking powder
  • 1/2 t salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 t vanilla
  • 1/2 t vinegar
  • 1 3/4 cups milk
  • 1 cup blueberries (if frozen then thaw and drain)
  • oil or spray for greasing pan to cook pancakes
  • In a medium mixing bowl, whisk all dry ingredients together.
  • In a separate medium bowl, combine all wet ingredients.
  • Combine wet with the dry and mix well with whisk.
  • Heat griddle or pan to medium heat.
  • Grease griddle or pan with non-stick spray or desired oil.
  • Ladle or pour batter onto greased cooking surface to desired size.
  • Sprinkle blueberries onto each pancake.
  • Flip pancake once the edges begin to dry and batter is bubbling (1 minute).
  • Cook until browned on the second side (less than 1 minute).
  • Remove pancakes and keep warm.
  • Repeat with remaining batter.
  • You may use butter for greasing your pan for cooking, but be careful, as the butter will burn and scorch quicker than vegetable oil so you may find you want to lower heat.
  • The batter consistency can be adjusted by adding a little more or less milk to achieve a lighter/thinner or thicker/denser pancake.
  • The blueberries may be added to the batter before cooking, but this may cause a need for adjusting the liquid in the batter.
  • This recipe will make approximately 24-30, 3" pancakes. I find that it will feed about 10 folks.
  • Serve with maple syrup, whipped cream, home-fried potatoes, and Benton's bacon!  We do!
  • Have fun experimenting and enjoy!  
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