Blueberry Cornmeal Pancakes

Breakfast for dinner takes on a whole new meaning when you add cornmeal to pancakes.

I was in a major mood for blueberries this weekend. In case you missed it we also had some amazing blueberry crumb pie.

When Sunday rolled around, pancakes were on my mind.  In high school I worked at a bakery that served breakfast and lunch.  The pancake mix we made had cornmeal in it.

There is something about the cornmeal that adds something wonderful to pancakes. The grainy texture plays in your mouth and the flavor adds another level of sweetness.

Topped with maple syrup, these pancakes are one great meal.

I got so excited I served myself up two massive pancakes.  I only ate half before I called Mr. J over to help me finish.  After his first bite he was a bit mad at himself for turning down the offer of pancakes for his meal. 

Blueberry Cornmeal Pancakes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

6051974

Ingredients (serves 4)

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 Tbsp sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 1/2 cups low-fat plain yogurt
• 1/4 cup milk
• 3 tablespoons unsalted butter, melted and cooled, plus more for griddle
• 1 large egg, lightly beaten
• 2 cups (1 pint) blueberries

Instructions

In a medium bowl, whisk together flour, cornmeal, sugar, the baking powder, salt, and baking soda.

In another bowl, whisk together yogurt, milk, butter, and egg. Combine wet ingredients into dry ingredients until just the batter just comes together (mixture will be lumpy). Fold in blueberries.

Heat a griddle or large nonstick skillet over medium heat. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time.

Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes.

Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

Serve with maple syrup.

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