Cornmeal Blueberry Pancakes

Pennsylvania Dutch Breakfast Recipes

3/4 c. milk 1/2 c. yellow cornmeal 3/4 c. flour 1/2 Tbsp. baking powder 1 tsp. baking soda 1 Tbsp. sugar 1 tsp. salt 1 c. sour cream 3 Tbsp. vegetable oil 2 Tbsp. honey 2 eggs 1 dry pint blueberries 2 Tbsp. powdered sugar

These cornmeal pancakes are light and fluffy, but a bit fragile on the flip. Take your time and watch your griddle's heat. In a small saucepan, heat milk to scalding. (The milk will be very hot, with little bubbles around the edges of the pan - but don't let it boil.) Place cornmeal in a large bowl. Add hot milk to cornmeal and stir well to combine. Set aside. In a medium bowl, dust blueberries with powdered sugar. Set aside. In a medium bowl, sift together dry ingredients: flour, baking powder, baking soda, sugar, and salt. Beat eggs and add oil and honey. (Tip: measure out the oil first, then use the same spoon to measure the honey - the honey won't stick to the slick spoon.) Add to cornmeal mixture. Stir in sour cream. Add dry ingredients to the batter. Mix only until just combined. (Overmix and you'll end up with tough pancakes.) Fold in blueberries. (Or, reserve blueberries and drop them onto pancakes directly after adding batter to the griddle. This method is handy if you have a "Plain, please!" at your table.) Cook on hot griddle. Use a large spoon or a measuring cup to drop onto griddle. Watch your heat - these can get too dark on the bottom before they seem like they're ready to flip on top. Flipping is a delicate operation: use a large, thin spatula. Cornmeal-based pancakes are always quite a bit more delicate than flour ones are. Serve with maple syrup or blueberry syrup.

Submitted by Tim Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 9th, 2007