These blueberry buttermilk pancakes have become my Sabbath (Saturday) morning go-to breakfast. I’ve made this recipe several times in the past few months. The pancakes always come out light, fluffy and they can be made with apples, blueberries or anything else you want to add to them — even nothing at all.
- 1 cup all purpose flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons (packed) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup plain whole-milk yogurt
- 1 large egg
- 1 1/2 tablespoon unsalted butter, melted, plus a little more for the griddle
- Combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt in a medium sized bowl.
- In a separate bowl, add the buttermilk, yogurt and egg and blend them together.
- Add the liquid ingredients to the dry ingredients and stir until everything is blended together. It will still be lumpy but avoid over-mixing it.
- Add the melted butter to the mixture.
- Add whatever else you’d like to the pancakes such as blueberries, bananas, nuts, etc. then fold them into the pancakes.
- On a heated nonstick griddle over medium heat, spread a thin coating of butter and let it melt.
- Drop approximately 1/3 cup of the batter on the griddle per pancake.
- Cook the pancakes until they are brown on the bottom and bubbles form on top (about 4 minutes but check to make sure).
- Turn the pancakes over and cook on the other side.
As the pancakes are ready, I place them in a casserole dish and put them in the oven (set to warm) until it’s time for all to eat.
The really nice thing about these pancakes is that you can serve them with or without syrup as they are delicious either way.
I found this recipe at the strangest place — a bed and breakfast called the Azalea Inn & Gardens. Click here to go to their website.