No blueberries? Make these deliciously fluffy pancakes with haskaps, raspberries, or whatever is at the market. This recipe uses GF flour mix, but they can be made just as easily with regular flour. Suit yourself.
The cornmeal adds a lovely texture and the baking powder and soda provide lift. Adapted from a recipe found on NYT Cooking.
| ½ c | cornmeal |
| 1½ c | gluten-free flour mix |
| 3 t | sugar |
| 1½ t | baking powder |
| 1½ t | baking soda |
| 1¼ t | kosher salt |
| 2½ c | buttermilk |
| 2 large | eggs |
| 3 T | unsalted butter, melted |
| 1½ c | blueberries |
| oil for the skillet |
Pre heat oven to 325ºF.
Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Whisk all together, do not overbeat. Lumps are ok. Coat your blueberries in a teaspoon of gf flour so that they don’t sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
Heat a large non-stick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil. Turn up heat to medium-low and ladle ⅓ cup batter into the skillet at a time, do not overcrowd your pancakes.
Flip when bubbles rise to the surface, then cook until the bottoms are lightly browned (or until they start to smell heavenly). Repeat, you may have to add a bit more oil. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in the heated oven until all the pancakes are cooked. Or, flip on to a plate as you go, this depends on who is waiting for breakfast.
Serves 4.