Jul. 29, 2021

Blueberry Cornmeal Pancakes & Blueberry Butter

Skill level: Moderate

These cornmeal blueberry pancakes combine a hearty, slightly textured batter with bursts of fresh blueberries throughout. As they cook, the pancakes develop golden edges with a soft, fluffy center. Served with a smooth blueberry butter that melts over the top, this recipe is a balanced mix of flavor and texture, making it a strong option for breakfast or brunch.

Golden cornmeal pancakes topped with blueberry butter and fresh berries.

Ingredients

Blueberry butter

  • 1 stick unsalted butter, slightly softened
  • ¼ heaping cup of blueberries
  • 2 teaspoons of berry preserves
  • Pinch of salt

Pancakes

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 ½ tablespoons sugar
  • 2 tablespoons baking powder
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1 ¾ cups buttermilk,
  • 4 tablespoons unsalted butter, melted
  • 1 cup or more of blueberries

Directions

Blueberry butter

  1. Place all blueberry butter ingredients in a food processor or blender and blend until combined.
  2. Remove the mixed butter and place it on a piece of parchment paper. Roll up your paper, molding the butter into a log.
  3. Place in the refrigerator for several hours to harden up.

Pancakes

  1. In a large mixing bowl, combine cornmeal, all-purpose flour, wheat flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine buttermilk, eggs, and melted butter. Whisk to fully combine.
  3. Pour wet ingredients into dry, along with ½ cup of the blueberries. Carefully fold together until just combined, being careful not to overwork the batter. Set aside for 5 min.
  4. Meanwhile, heat a pan or griddle over medium heat and spray with a bit of cooking spray.
  5. Add a few tablespoons of batter to the pan for each pancake, flattening it as evenly as possible. You will also want to add some of your remaining blueberries directly to the batter on the griddle (about 3-5 per pancake).
  6. Cook pancakes until golden. This will take 2- 3 min. Then, flip and repeat. Once done on both sides, remove from the heat and continue until you have used all the batter.
  7. Serve with blueberry butter, maple syrup, and additional fresh blueberries as desired.

Recipe created by Lunches and Littles for Superfresh Growers.

Other Recipes