Description
The blueberries in our blueberry pancakes aren’t the only star of the show: cornmeal, oats, buttermilk and nutmeg give these pancakes an extra oomph of complex flavor and a hearty-yet-fluffy tenderness.
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons cornmeal
- 3 tablespoons quick-cooking oats
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- dash ground nutmeg
- 1 large egg, room temperature
- 1-1/2 cups buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Directions
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.
- Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
