I’ve got three words for you: Buttermilk. Blueberry. Pancakes. Is your mouth watering yet?
Pancakes with fresh berries are the special on every restaurant’s breakfast and brunch menu in my hometown. Even national breakfast joints are rolling out berry pancakes this time of year. But they are so easy to make at home that you don’t need to go out for this special treat.
In today’s recipe, I’ve added cornmeal to give the pancake heft, balancing out the juicy berries. Baking soda is the perfect leavening agent to get the pancakes tall and fluffy and keep them that way until they get to the table.
Buttermilk is the crowning ingredient with its creamy texture and slightly sour flavor — a perfect foil to the sweet fruit. This recipe is sure to become a favorite at your table for years to come.
1 cup all-purpose flour
½ cup plain yellow cornmeal
½ tsp. salt
2 tsp. baking soda
1 tbsp. sugar
1 large egg
2 tbsp. vegetable oil
1½ cups buttermilk
Butter for cooking, optional
1 pint blueberries
Real maple syrup for serving, optional
In a medium bowl, combine flour, cornmeal, salt, baking soda and sugar. Set aside. In a small bowl, combine egg, oil and buttermilk. Stir the wet ingredients into the dry ingredients, just until combined.
Heat a griddle or nonstick frying pan over medium-low; butter the griddle, if desired. Pour the batter by ½-cupfuls onto the hot griddle and top with blueberries. Cook pancakes 2 to 4 minutes on each side, or until lightly golden brown. Remove to a warm plate. Repeat until all the pancakes are cooked.
Serve immediately with maple syrup, if desired.
Makes 4 servings.
Each serving has about 346 calories, 10 grams fat (2.3 grams saturated), 45 milligrams cholesterol, 10 grams protein, 57 grams carbohydrates, 5 grams dietary fiber, 1,033 milligrams sodium.