Lemon Blueberry Cornmeal Pancakes

Recipe courtesy of Cafe Beaujolais.

  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 T baking soda
  • 3 1/2 T sugar
  • 1/2 tsp. salt
  • 1 cup cornmeal (or cornflour for a smoother texture)
  • 2 cups buttermilk
  • 3 egg yolks
  • 3 egg whites
  • 3 T unsalted butter, melted
  • 1 tsp. lemon zest + 1-2 tsp. lemon juice
  • 1 cup blueberries (fresh or frozen)

***

Sift together all dry ingredients. Mix together buttermilk, egg yolks, butter, and lemon with dry ingredients. Beat egg whites until stiff but not dry, and fold into batter.

Pour 1/4 cup batter onto hot griddle, sprinkle about 2 T blueberries on each cake, and cook until bubbles form and start popping on top. Flip with wide spatula and brown the other side. Turn only once and do not press down on them to accelerate the browning process.

Top with your heart’s desire!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Subscribe to the comments via RSS Feed


%d bloggers like this: