These are cornmeal-cinnamon flapjacks. I developed this recipe when I moved away from Crested Butte, Colorado. I can't remember the name of the restaurant that served them, but they were called CLARKE'S. I think I ate them every weekend for awhile.
Whisk together (yes, dry whisking works well, too. The cornmeal helps break up any flour lumps):
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 1 T sugar
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- 2 t cinnamon
- 1 egg
- 1 cup buttermilk
- 1 T canola oil
Without overmixing, swiftly combine the liquid and dry ingredients.
Cook on a preheated griddle.
If using blueberries, ladle the batter onto the griddle, then scatter a handful of berries on top.
IMPORTANT!! Don't try this with frozen blueberries as they get all weird when the water is released. Use this on the side instead:
Quick Blueberry Compote
Whisk together over medium-low heat:
- 1 cup fresh or frozen blueberries
- 2 T blueberry preserves (I like Bonne Maman Wild Blueberry)
- 2 T sugar
- Fresh lemon juice, to taste (start with about half a lemon)
Bring to a gentle boil and simmer for a few minutes. Taste and add more sugar or lemon as needed.