Imagine waking up to the tantalizing aroma of freshly cooked pancakes, with a twist that will leave your taste buds dancing! Our Blueberry Blue Corn Pancakes are not just a breakfast staple; they are a delightful fusion of flavors that will have you craving more. With the nutty essence of blue cornmeal and the burst of juicy blueberries, these pancakes are a colorful and delicious way to start your day. Perfect for weekend brunches or a special breakfast treat, this recipe is simple yet impressive. Dive in and discover how easy it is to whip up this vibrant dish that will surely become a family favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup blue cornmeal
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- Butter for cooking
Instructions
- In a mixing bowl, combine 1 cup of blue cornmeal, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Whisk the dry ingredients together until well blended.
- In a separate bowl, whisk together 1 cup of buttermilk and 2 large eggs until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan, allowing it to melt and coat the surface.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the blueberry blue corn pancakes warm, drizzled with maple syrup or topped with additional fresh blueberries if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. A few lumps are perfectly fine; overmixing can lead to tough pancakes.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If you only have frozen ones, make sure to thaw and drain them to avoid excess moisture in the batter.
- Perfectly Heated Pan: Ensure your skillet is at the right temperature before adding the batter. If it’s too hot, the pancakes will burn; too cool, and they won’t cook properly. You can test the heat by sprinkling a few drops of water on the skillet—if they sizzle, it’s ready!
- Keep Them Warm: To keep pancakes warm while cooking the rest of the batch, place them in a low oven (around 200°F or 93°C) on a baking sheet.
- Serving Suggestions: Elevate your pancakes by serving them with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of nuts for added texture. Fresh mint leaves can also add a refreshing touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
