Lemon-Cornmeal Blueberry Pancakes

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Prep Time:

10 minutes

Cooking Time:

approx 2 min/side

Yield:

18

Tart/sweet pancakes with a hearty texture

Ingredients

  • 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

Directions

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.

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