Cooking Instructions
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Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
In a large bowl, whisk together the
All-Purpose Flour (1 1/2 cups)
,
Cornmeal (1/2 cup)
,
Granulated Sugar (1 Tbsp)
,
Baking Powder (1/2 Tbsp)
, and
Salt (3/4 tsp)
.
Step 3
In a medium bowl, whisk together the
Large Eggs (2)
,
Buttermilk (2 cups)
, and
Unsalted Butter (1/4 cup)
.
Step 4
Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.
Step 5
Add in
Fresh Blueberries (1 cup)
and zest of the
Lemon (1)
and mix well.
Step 6
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 7
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 8
Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.
Step 9
Enjoy with butter on top!
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