These Blueberry Cornmeal Pancakes blend the rich textures of cornmeal with the fresh taste of blueberries for a satisfying breakfast. The cornmeal adds a delightful crunch that complements the sweetness of the blueberries. This recipe is simple to prepare and cooks up quickly, making it a great choice for any morning. Enjoy these pancakes with a drizzle of maple syrup for a truly enjoyable meal.

Ingredients

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 Tbsp butter, melted
• 1 cup blueberries

Instructions

1. Combine cornmeal, all-purpose flour, sugar, baking powder, and salt in a large mixing bowl.
2. In another bowl, whisk together the milk, egg, and melted butter.
3. Pour the mixture of wet ingredients into the bowl with the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Carefully fold the blueberries into the batter.
5. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the hot griddle.
7. Cook the pancakes until bubbles appear on the surface, then use a spatula to flip them. Continue cooking until they are golden brown on both sides.
8. Serve the pancakes warm, accompanied by maple syrup and additional blueberries if desired.

Keywords: Pancakes, Morning, Easy

Spice Rack: Salt, Sugar, Baking Powder

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