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Servings:

Blueberry Lemon Cornmeal Pancakes

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

Total Time

25min

4.3

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 1/2 cups

All-Purpose Flour

•

1/2 cup

Cornmeal

•

1 Tbsp

Granulated Sugar

•

2 tsp

Baking Powder

•

1/2 tsp

Salt

•

2 cups

Buttermilk

•

Farmhouse Eggs® Large Brown Eggs

•

4 Tbsp

Unsalted Butter , melted

•

Lemon , zested

•

1 cup

Fresh Blueberries

•

to taste

Butter

Cooking Instructions

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

In a medium bowl, whisk together the Farmhouse Eggs® Large Brown Eggs (2) , Buttermilk (2 cups) , and Unsalted Butter (4 Tbsp) .

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

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

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.

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.

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

Enjoy with butter on top!

Author's Notes

The recipe makes around 12 pancakes.

Nutrition Per Serving

CALORIES

290

FAT

10.9 g

PROTEIN

6.9 g

CARBS

40.8 g