Blueberry Cornmeal Pancakes

This  would be a real cool way to suprise those at the breakfast table. This recipe comes from Tutti’s off Main Street in California. It will serve 4.

Adjust accordingly if more are seated at the table.

• 1 cup flour
• 3/4 cup stone ground cornmeal – not coarse
• 1/4 cup sugar
• 3  1/2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 2 large eggs
• 1  1/4 cup buttermilk
• 3 tbsp. butter
• 1 cup fresh blueberries
• vegetable oil for brushing griddle

Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.

Whisk together the eggs, buttermilk and butter until well blended, then whisk into the flour mixture just until combined. Do not overmix. Fold in the blueberries. Batter should be lumpy and will thicken if left sitting.

Lightly coat the griddle with the oil and heat over moderate heat until really hot, but not smoking. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on surface and lightly browned on the botton. Flip over and cook for 1-2 minutes longer.

Repeat until all pancakes have been made. Serve with butter and blueberry sauce and/or maple syrup.

Oh yeah, oh yeah, oh yeah! Yummy.