Cornmeal Blueberry Pancakes
This is a relatively new recipe that I found in the paper and decided to try. A couple of helpful hints: Prepare the batter the night before, if possible, to allow the cornmeal to soften a bit. Also these are best if made as small pancakes--they are somewhat delicate and don't flip easily.
1 cup flour
6 tsp baking powder
1 cup cornmeal
1 tsp salt
2 tbls sugar
1 cup boiling water (perhaps a bit more)
1/2 cup milk
8 tbls (1 stick) unsalted butter, melted
2 eggs, beaten
fresh blueberries
In a large bowl, stir together cornmeal, salt and sugar. Add boiling water, stir and let stand 5 minutes. Stir in milk, butter, and eggs. Add flour mixture and stir until smooth. Add additional water/milk to obtain desired consistency. When making pancakes, pour batter on hot griddle and then sprinkle with blueberries. YUM!
This is a relatively new recipe that I found in the paper and decided to try. A couple of helpful hints: Prepare the batter the night before, if possible, to allow the cornmeal to soften a bit. Also these are best if made as small pancakes--they are somewhat delicate and don't flip easily.
1 cup flour
6 tsp baking powder
1 cup cornmeal
1 tsp salt
2 tbls sugar
1 cup boiling water (perhaps a bit more)
1/2 cup milk
8 tbls (1 stick) unsalted butter, melted
2 eggs, beaten
fresh blueberries
In a large bowl, stir together cornmeal, salt and sugar. Add boiling water, stir and let stand 5 minutes. Stir in milk, butter, and eggs. Add flour mixture and stir until smooth. Add additional water/milk to obtain desired consistency. When making pancakes, pour batter on hot griddle and then sprinkle with blueberries. YUM!
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