These Blueberry Cornmeal Pancakes have a hearty texture to them, with a combo of cornmeal, flour, and whole wheat flour. The blueberries get sweet and jammy, and add a nice pop of fruity flavor!
1cupyellow or blue cornmeal
5ozall purpose flour, by weight(1 cup, measured)
2.5ozwhole wheat flour, by weight(1/2 cup, measured)
1dry pint fresh blueberries
butter or oil for the griddle
Whisk together the lemon juice and milk and set it aside to curdle and thicken.
In a large bowl, whisk to combine the cornmeal, flours, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk to combine the milk, eggs, and melted butter. Whisk the wet ingredients into the dry, and stir just enough for the dry ingredients to disappear. Don't try to stir out the lumps.
Heat a large griddle or cast iron skillet over medium heat. Grease the pan with butter or oil and portion scoops of your batter onto the pan (I used this large scoop). Add about 10 (or more) blueberries by placing them on top. Cook for a couple minutes, until you see bubbles on the top. That's your indication to flip! Cook for another minute, then remove from the pan. Cook the rest of the pancakes, and enjoy with some maple syrup!
If you have leftovers, see blog post for instructions on freezing and reheating.