Makes 1 dozen
These were part of our Fathers Day festivities and were worth every last cent paid for those precious blueberries. I can't recommend this recipe enough. It was just so delightful to eat, especially if you love breakfast foods like us.
1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 tsp baking powder
1 tsp coarse salt
1/2 tsp soda
1 1/2 cups low-fat buttermilk
1/4 cup milk
3 Tbsp unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups blueberries
Orange Maple butter, for serving
Maple Syrup for serving
Whisk together flour, cornmeal, 2 TBSP sugar, baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and eggs. Whisk wet ingredients into dry ones just until combined (expect lumps in the batter).
Preheat oven to 200 D's. Heat a griddle over medium heat. Toss blueberries with remaining 2 Tbsp sugar. Brush griddle with butter and spoon batter onto griddle, 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 Tbsp per pancake. Cook until edges are set, about 3 to 4 minutes per side. Flip and cook until golden batter. Keep cooked pancakes in 200 degree oven to keep warm.
Orange Maple Butter
1 stick unsalted butter, softened
1 Tbsp fresh orange juice
1 Tbsp pure maple syrup
1 tsp finely grated orange zest
1/4 tsp salt
Using a rubber spatula, combine ingredients in a bowl and keep in refridgerator for a week.