Description
Savor Blue Cornmeal Pancakes With Blueberry Butter Bliss. Delight in Blue Cornmeal Pancakes with Blueberry Butter—a unique breakfast bursting with flavor.
Ingredients
Scale
- 1 cup blue cornmeal (Substitute with yellow cornmeal if blue is unavailable.)
- 1 cup all-purpose flour (No direct substitution recommended for best results.)
- 2 teaspoons baking powder (Always check for freshness for optimal rising.)
- 2 tablespoons sugar (Use agave syrup for a lower GI option if desired.)
- 1 cup milk (or milk alternative) (Almond or oat milk works great for dairy-free.)
- 2 large eggs (Replace with flaxseed meal for a vegan option (1 tbsp flaxseed + 2.5 tbsp water per egg).)
- 2 tablespoons butter (for cooking) (Switch to oil for a dairy-free option.)
- 1 cup blueberries (Fresh is best; frozen can be used but may require extra cooking.)
- 1/2 cup unsalted butter (Adjust the amount based on your preference.)
- 1 cup powdered sugar (Adjust the sweetness to your taste preference.)
Instructions
- In a large bowl, combine blue cornmeal, all-purpose flour, baking powder, sugar, and a pinch of salt.
- In another bowl, mix together milk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry mixture and gently stir until just combined.
- Heat a skillet over medium heat and add a small amount of butter or oil.
- Using about 1/4 cup of batter for each pancake, pour the mixture onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Serve warm topped with blueberry butter.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg