1 c. flour
2 tbs. cornmeal
1 tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 beaten egg
1 cup buttermilk or soured milk*
2 tbs. cooking oil
1 c. fresh or frozen blueberries
In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Gently fold in blueberries.
For each pancake, pour or spread about 1/4 c. of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup. Makes 8-10 pancakes.
*To sour milk, place 1 tbs. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
(Better Homes and Gardens New Cook Book)
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