Pancakes with cornmeal and blueberries
Turn the oven on low to give you a place to put the pancakes and keep them warm. Heat a large, heavy-bottomed frying pan over medium heat, add 1 teaspoon of oil and spread it around the pan. Once the oil is hot, shape about 2 tablespoons of the batter into a pancake (you’ll need about four pancakes in total).
Ingredients · Servings For 4 people
- 115 g plain whole wheat flour
- 115 g corn grits
- baking powder
- baking soda
- 1 pinch salt
- 2 tbsp maple syrup
- 320 ml buttermilk
- 2 eggs
- 25g butter
- 320 g blueberries
- 3 tbsp rapeseed oil
- 4 tbsp plain yogurt
Method · 40 min
- Mix flour, cornmeal, baking powder, baking soda, and salt with a whisk. In a large bowl, whisk together maple syrup, buttermilk, eggs, and melted butter. Gradually fold the liquid mixture into the dry mixture – the resulting batter may not be completely smooth, but there should be no unmixed flour left in it.
- Dust 200g blueberries with the remaining teaspoon of flour and gently fold into the batter along with most of the grated orange zest. Let the batter rest for 5 minutes.
- Turn the oven on low to give you a place to put the pancakes and keep them warm. Heat a large, heavy-bottomed frying pan over medium heat, add 1 teaspoon of oil and spread it around the pan. Once the oil is hot, shape about 2 tablespoons of the batter into a pancake (you can make four pancakes in total). Fry for 1 5-2 minutes or until the bottom is golden brown, then carefully flip and fry the other side. If they brown quickly and are not cooked through, reduce the heat. Fry in batches, using one teaspoon of oil for each. Place the finished pancakes in the oven.
- Arrange three pancakes on a plate. Top with a spoonful of yogurt, drizzle with maple syrup, and sprinkle with a little orange zest. Serve with the remaining blueberries. Recipe and photos are from Olive Magazine.
