Blueberry Orange Cornmeal Pancakes

By susanwadle

Ingredients

• ½ Pint fresh blueberries (1 Cup)
• 1 Cup unbleached all-purpose flour
• Zest of 1 large orange
• 1 Tablespoon sugar
• 2 Tablespoons stone-ground cornmeal
• ½ Teaspoon salt
• ½ Teaspoon baking powder
• ¼ Teaspoon baking soda
• ¾ Cup buttermilk
• ¼ Cup milk +3-4 Additional Tablespoons to thin out
• 1 Large egg
• 2 Tablespoons unsalted butter – melted- cooled to warm
• ½ Teaspoon vanilla extract

Preparation

Step 1

In a small bowl toss blueberries in 2 teaspoons of flour

In a larger bowl mix together flour, zest, sugar, cornmeal, salt, baking powder, and baking soda


In a Pyrex measuring cup whisk together milk, buttermilk, egg, cooled butter, and vanilla extract

Add wet ingredients into dry ingredients mixing with a spatula until just combined- add in extra milk to thin batter out if too thick- batter should be on the thinner side

Carefully fold in blueberries

Heat a griddle or large skillet over medium/high heat

Brush pan vegetable oil, butter, or cooking spray

Pour pancakes ¼ cup at a time

When bubbles appear in the top of the pancake and the bottoms are golden brown about 2-3 minutes , then flip

Continue cooking for an additional 1-2 minutes

Serve hot with butter and maple syrup