Corn pancakes with blueberries
4 servings
30 minutes
Corn pancakes with blueberries are a delicate treat that combines the sweetness and slight tartness of fresh berries with the warm aroma of cornmeal. Their roots trace back to European culinary traditions, where cornmeal-based baked goods are valued for their pleasant texture and rich flavor. Blueberries added directly to the batter make each pancake juicy and fragrant, while serving with maple syrup adds an exquisite sweetness to the dessert. These pancakes are perfect for a cozy breakfast or dessert, providing a sense of home comfort. Their feature is crispy edges and a soft center that pairs wonderfully with toppings of choice. Try this recipe to enjoy the harmony of flavors and create a warm morning atmosphere.
1
In a bowl, mix both flours, 2 tablespoons of sugar, baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, 3 tablespoons of softened butter, and egg. Combine both mixtures and mix well (the batter will be slightly lumpy).
- Wheat flour: 1 glass
- Cornmeal: 0.5 glass
- Sugar: 0.3 glass
- Baking powder (raising agent): 1.5 teaspoon
- Coarse salt: 1 teaspoon
- Baking soda: 0.5 teaspoon
- Buttermilk: 1.5 glass
- Milk: 0.3 glass
- Butter: 5 tablespoon
- Chicken egg: 1 piece
2
In a bowl, mix the berries with the remaining sugar.
- Blueberry: 2 glasss
- Sugar: 0.3 glass
3
Heat the pancake pan over medium heat. Add some butter. Pour about 0.3 cup of batter and sprinkle with 2 tablespoons of berries. Cook for 3-4 minutes, flip, and cook for another 2 minutes. Repeat with the remaining batter and berries, adding butter as needed.
- Butter: 5 tablespoon
- Blueberry: 2 glasss
4
Serve with maple syrup.
- Maple syrup: to taste
