You need to make these NOW.
Make them for dinner if you have to! They are fantastic! And that orange maple butter is OFF THE HOOK! You will seriously find every excuse to eat the leftovers all week long. And please do, because the recipe makes a good amount! I’ll totally kick your ass if any goes to waste! So how are the pancakes? Scrumptious! They taste like a cross between breakfast polenta, a blueberry muffin, and a pancake with a fancy high noon tea vibe (thanks to that butter!) Every now and then you get a little crunch from the cornmeal. It pleases me and I bet you will be pleased too. By the way–your taste buds called and they said their sick of plain old regular pancakes. Throw them a bone and make them something new and different! Do it!
Come on! Look at that BUTTER!!!
Let’s get started!
Now mix them together in a bowl.
Mix the buttermilk, milk, egg & cooled melted butter together.
Get your dry ingredients wet! Mix well, but not TOO well.
Sugar the blueberries. I used a combo of frozen & fresh because I ran out of fresh! woops!
Put the batter on the griddle and top with blueberries. Cook for 3-4 mins and then flip!
Make your butter! It’s just orange juice, orange zest, salt & maple syrup mixed in with butter. Fantastic.
Oh! Let’s have a taste! OOOOOOOH YEAH.
Tell me that doesn’t look good.
Blueberry Cornmeal Pancakes
(recipe Martha Stewart Magazine)
Makes about 1 dozen 5- to 6-inch pancakes; Serves 4
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 1/2 cups low-fat buttermilk
- 1/4 cup whole milk
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
- 1 large egg, lightly beaten
- 2 cups (1 pint) blueberries
- Orange-Maple Butter, for serving (recipe below)
- Pure maple syrup, for serving
Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
Orange Maple Butter
(recipe Martha Stewart Magazine)
Makes 1/2 cup
- 4 ounces (1 stick) unsalted butter, softened
- 1 tablespoon fresh orange juice
- 1 tablespoon pure maple syrup
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon coarse salt
Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.
