Lemon-Cornmeal Blueberry PancakesFrom CAPTAIN JEFFERDS INN
Prep Time:10 minutes
Cooking Time:approx 2 min/side
Tart/sweet pancakes with a hearty texture
- 3 cups flour
- 4 1/2 cups cornmeal
- 6 Tbsp. sugar
- 6 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 6 cups buttermilk
- 6 tsp. lemon zest
- 3 large eggs
- 9 Tbsp. unsalted butter, melted and cooled slightly
- 3 cups blueberries
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Whisk eggs, milk, melted butter, and lemon zest
Combine dry and liquid ingredients. Do not over-mix, a few lumps should remain.
Sprinkle 1 Tbs. blueberries over each pancake or fold gently into mixture.
Cook on 375º griddle approximately 2 minutes per side.