Blueberry Lemon Cornmeal Pancakes

11 INGREDIENTS • 8 STEPS • 25MINS

Blueberry Lemon Cornmeal Pancakes

Recipe

4.3

3 ratings

These pancakes are light and fluffy with a hint of lemon zest and an avalanche of fresh berries! The cornmeal makes them substantial.

These pancakes are light and fluffy with a hint of lemon zest and an avalanche of fresh berries! The cornmeal makes them substantial.

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

25MINS

Total Time

$1.48

Cost Per Serving

Ingredients

Servings

6

us / metric

185 g

All-Purpose Flour

60 g

Cornmeal

1 Tbsp

Granulated Sugar

2 tsp

Baking Powder

1/2 tsp

480 mL

2

4 Tbsp

Unsalted Butter, melted

1

Lemon, zested

150 g

Fresh Blueberries

to taste

for frying

Nutrition Per Serving

VIEW ALL

Calories

290

Fat

10.9 g

Protein

6.9 g

Carbs

40.8 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Author's Notes

The recipe makes around 12 pancakes.

Cooking Instructions

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step 1

In a large bowl, whisk together the All-Purpose Flour (185 g), Cornmeal (60 g), Granulated Sugar (1 Tbsp), Baking Powder (2 tsp), and Salt (1/2 tsp).

step 1 In a large bowl, whisk together the All-Purpose Flour (185 g), Cornmeal (60 g), Granulated Sugar (1 Tbsp), Baking Powder (2 tsp), and Salt (1/2 tsp).

step 2

In a medium bowl, whisk together the Large Eggs (2), Buttermilk (480 mL), and Unsalted Butter (4 Tbsp).

step 2 In a medium bowl, whisk together the Large Eggs (2), Buttermilk (480 mL), and Unsalted Butter (4 Tbsp).

step 3

Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.

step 3 Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.

step 4

Add in Fresh Blueberries (150 g) and zest of the Lemon (1) and mix well.

step 4 Add in Fresh Blueberries (150 g) and zest of the Lemon (1) and mix well.

step 5

Heat griddle or nonstick skillet over medium heat. Add a small pat of Butter (to taste) to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4-inch pancakes.

step 5 Heat griddle or nonstick skillet over medium heat. Add a small pat of Butter (to taste) to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4-inch pancakes.

step 6

Cook pancakes 2 to 3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2 to 3 minutes.

step 6 Cook pancakes 2 to 3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2 to 3 minutes.

step 7

Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.

step 7 Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.

step 8

Enjoy with butter on top!

step 8 Enjoy with butter on top!

Tags

Budget-Friendly

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