"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pancakes, Blueberry Corn Recipe

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This recipe for Pancakes, Blueberry Corn, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Carignan
Added: Wednesday, November 12, 2008


2/3 cup cornmeal
1/2 cup very hot water
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 large egg
2 cups buttermilk
2 tablespoons vegetable oil
1 pint fresh or individually frozen blueberries(if using frozen make sure to rinse well or your pancakes will be blue!
Add walnuts if you like

1. Place the cornmeal in a small bowl. Pour in the hot water and stir to evenly moisten. Set aside.
2. In another bowl, combine the flour, sugar, baking powder, soda, and salt.
3. In a large bowl, whisk together the egg, buttermilk, and oil. Add the cornmeal and stir to combine.
4. Pour the liquid ingredients over the dry and stir until just combined—the batter will be slightly lumpy.
5. Gently stir in blueberries. (If you stir too briskly, the blueberries will bleed and your batter will turn purple.)
6. Heat a pan or griddle over medium-high heat. Coat it lightly with oil. Pour (or measure 1/3 cup) batter onto the griddle in even circles. Fry until bubbles form and break on batter. Flip and cook until done.

Preparation Time:
Preparation Time:
30 min?
Personal Notes:
Personal Notes:
These are yummy and you can do the same with corn muffins. Great combo!




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