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RECIPE
11 INGREDIENTS9 STEPS25MIN

Blueberry Lemon Cornmeal Pancakes

4.3
3 Ratings
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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.
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These pancakes are light and fluffy with a hint of lemon zest and an avalanche of fresh berries! The cornmeal makes them substantial.

25MIN

Total Cooking Time

11

Ingredients
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.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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1/2 cup
Cornmeal
1/2 Tbsp
Baking Powder
3/4 tsp
2 cups
Buttermilk
1/4 cup
1
Lemon , zested
to taste
for frying
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Directions

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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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