Once in a Blue Moon Cornmeal Blueberry; Double Blue Blueberry Pancakes
From the author, Lucy Burdette, I first tasted pancakes like this at the Hell's Backbone Grill in Boulder, Utah. When I couldn't get them off my mind, I knew I had to try to recreate the recipe. They are wonderful with cinnamon butter and real maple syrup, but also good and filling with plain yogurt, some chopped almonds, and maple syrup. They make even a gloomy day a little better.
Ingredients
- 1⅓ cups blue cornmeal *If you'd prefer a little lighter batter, use 1 cup blue cornmeal instead of 11/3 cups and 1 cup flour instead of 2/3 cup.
- ⅔ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp sugar
- 1½ cups buttermilk (or 1½ cups milk with 1 tablespoon
vinegar added. Let set for 10 minutes)
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 4 Tbsp melted butter, plus more for greasing the griddle
- 2 cups blueberries
Instructions
- Stir together the blue cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla, and 4 tablespoons melted butter.
- Add the buttermilk mixture to the blue cornmeal mixture and stir until mostly combined.
- Heat the pan or griddle and melt some butter to cover the bottom of the skillet.
- Add the batter to the pan (about 1/4 cup per pancake) and drop 5 or 6 blueberries into each pancake.
- Cook over medium heat until bubbles form and pop on the top, and then flip the pancakes over and cook the other side for 1 to 2 minutes.
- Keep the finished pancakes in a warm (200°F) oven until all the batter is cooked.