This recipe has been adapted from an original 1950’s recipe from an old Betty Crocker cookbook and to it, I have added blueberries, aluminum free baking powder, fresh buttermilk, butter, and real Vermont maple syrup. The recipe makes 8-10 pancakes. These delicious pancakes are easy to make and are sure to become a family favorite. Here’s how to make them:
Start by mixing the dry ingredients which
In my recipes I only use aluminum free baking powder because it eliminates the tinny taste found in products using regular baking powder. Also, ingesting aluminum has been associated with health risks so rather than take a chance, I only use aluminum free baking powder in all of my recipes.
Next mix together your wet ingredients of 1 1/4 cups buttermilk, 1 egg, and 2 Tbl. melted butter. Mix the wet ingredients with the dry ingredients just until combined, do not over mix.
Melt butter in a nonstick pan or griddle over medium low heat. First test a small amount of batter to check the temperature and consistency. If the batter is too thin, add 1 tablespoon of flour and if too thick, add 1 Tbl. spoon at a time of buttermilk until desired consistency is reached since buttermilks have different thicknesses. Note: These pancakes are delicate and will burn so they need to be cooked on
med/low heat and not the normal hot pan or griddle that is used for regular pancakes.
Use an ice cream scoop or measuring cup to scoop batter into the pan or on a griddle and then immediately add some fresh blueberries to the pancake. The reason I do not add the blueberries to the batter itself is because it turns the batter blue, and I wanted the yellow and blue contrast to stand out making the pancakes more appealing and beautiful. Once bubbles start to form in the batter, flip the pancake over. If some blueberries slip out, just tuck them back under. The thicker the batter, the better they will hold.
As the pancakes are finished cooking, they can be stacked on a plate and kept in a warm oven or reheated in the microwave for a minute before serving.
One important part of this recipe that makes it so delicious is to serve the pancakes with real butter and real Vermont maple syrup for the true country experience. Enjoy and happy cooking!
Prep Time: 10 min
Cooking Time: 20 min
Difficulty: Easy
Makes 8-10 pancakes
Ingredients:
3/4 cup yellow cornmeal
1/4 cup all purpose flour
1 tsp. sugar
1 tsp. aluminum free baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 cups fresh buttermilk
1 egg
2 Tbl. melted butter plus more for the pan and for serving
Fresh blueberries
Note: Pancakes must be cooked on med/low heat to prevent burning.