Serves 1
Directions
- 1Warm cold eggs in a little warm water.
- 2Mix dry ingredients: all-purpose flour, cornmeal, sugar, baking soda, and salt.
- 3Combine whole milk with lemon to substitute for buttermilk.
- 4Slowly mix the wet ingredients into the dry ingredients until just combined; do not overmix to ensure fluffy pancakes.
- 5Add frozen blueberries directly to the batter.
- 6Cook pancakes on a hot pan until golden brown and cooked through.
Ingredients
- 1.5 cups all-purpose flour
- cornmeal
- 0.75 tbsp sugar
- 1.5 baking soda
- 1.25 tsp salt
- eggs
- whole milk
- lemon
- frozen blueberries
- maple syrup
Equipment
panspatula
Tips
- Use room temperature ingredients, especially eggs. If eggs are cold, warm them slightly in warm water.
- Cornmeal adds grit and deliciousness to the pancakes.
- To substitute buttermilk, add lemon to whole milk.
- Do not flour frozen blueberries before adding them to the batter as they will naturally melt and create a purple swirl.
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