Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups whole wheat flour or a combination of all purpose and whole wheat 1/4 cup cornmeal 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons melted butter 1-2 Tablespoons maple syrup, honey or cane syrup 2 eggs 2 cups buttermilk 1 cup fresh blueberries 1/2 cup chopped or whole pecans DIRECTIONS Stir together dry ingredients until well-combined. In a large bowl, beat together melted butter and sweetener. Add eggs and beat until completely combined. Stir in buttermilk. Add dry ingredients to wet ingredients and stir until no lumps remain. Let batter sit at room temperature for 15-30 minutes. Heat griddle or cast iron pan over medium heat until water drops dance on the surface. Stir batter again and use 1/4 or 1/3 cup measuring cup to scoop out enough for each pancake. Pour onto heated griddle and top with a few blueberries and pecans. Flip each pancake when dry bubbles appear around the edges. Cook until center is firm. Keep warm in a 250 degree oven under foil or in a covered casserole. Serve hot with warm maple syrup or Blueberry Topping. Copyright © 2019 Stefanie Samara Hamblen |
