BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST

Posted: January 16, 2019 in breakfast, buttermilk, Food, pancakes, Recipes
Tags: , , , , , , , , ,
It’s Wednesday. You’ve got time to go to the supermarket and buy what you need to make this recipe and the be the hero of the weekend. Seriously, it’s that good!
This is not only our family’s favorite pancake recipe, but it’s the one I always make when guests are spending the night. They are absolutely delicious–the pancakes, not the guests– (throw some bacon on the side and it’s great for hangovers!) and unlike any other pancakes you’ve had.
My wife maintains a gluten-free diet, so I needed to make changes in my original recipe, but my favorite go-to all-purpose GF flour, “Cup 4 Cup,” worked so well in this recipe, there was no difference in taste or texture. Now this is the only way we make ’em and no one notices the difference!
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1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Whisk the flour, corn meal, sugar, baking powder, baking soda, and salt in a medium bowl
to combine.
In a separate bowl, whisk the egg, lemon zest, and melted butter into the buttermilk to combine.
Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and
whisk very gently until just combined. Do not over mix. A few lumps are OK.
Heat non-stick skillet over medium heat. Add 1 teaspoon of oil and use a brush to coat the skillet
bottom evenly. Pour 1/4 cup of the batter into 3 spots on the skillet. Sprinkle 1 tablespoon of the
blueberries over each pancake. Cook the pancakes until large bubbles begin to appear,
about 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until they’re golden
brown on the other side, 1 to 1 1/2 minutes longer.
Chow down immediately!
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Comments
  1. Gail says:

    Mmmmmm…..Rachel Ray’s basic recipe had my pancake heart until I saw this! Thank you, Al

    Liked by 1 person

  2. Mmmmmm…..Rachel Ray’s basic recipe had my pancake heart until I saw this! Thank you, Al

    Like

  3. Alz355 says:

    It’s really a great recipe, and lemon with milk works just as well as buttermilk. In fact, I find it’s a bit more “lemony” that way. Enjoy!

    Like

  4. Bernice says:

    Looks fantastic!! 💕 💕

    Like

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