BLUEBERRY AND CORN PANCAKES
We love this recipe that is great year-round, but especially when blueberries are available locally and in season. The whole family will be pleased with this recipe that we also recommend for your next brunch. These pancakes are delicious served with butter and maple syrup. You can also sprinkle on confectionery sugar for a special touch.
- 1 ¼ cups cornmeal
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 3 Tbsp melted butter
- 3 large eggs, separated
- 1 Tbsp maple syrup
- 6 Tbsp butter (or a mix of olive oil and butter)
- 1 cup blueberries
- 1 cup frozen corn, cooked for 3 minutes
Preheat oven to 200 F. Mix together all of the dry ingredients. In another bowl, whisk together buttermilk, melted butter, egg yolks and maple syrup. Lightly beat egg whites with a fork for 3 minutes. Add to mix.
Melt a portion of the remaining butter in large heavy skillet. Drop ¼ cup portions of batter into skillet. Add blueberries and corn on the top of the pancakes. Cook pancakes until golden brown on the bottom, about 2-3 minutes. Turn pancake over and cook for an additional 2 minutes. Transfer pancakes to a baking sheet or casserole in the oven. Repeat with remaining ingredients until all batter is used.
Serves 4-6
Enjoy!