My winter of comfort foods continue with Sunday pancakes, a nice stick-to-the-ribs breakfast, with blueberries for a touch of summer. These are an old recipe from Martha Stewart Living, but I changed them a little. They are extremely tender and it sounds like a lot of blueberries, but it works. The cornmeal gives them a sweetness and earthiness.
And, spring for real maple syrup. Yes, it’s more expensive, but use it judiciously and it’s worth the extra cost. Pancakes don’t need to be swimming in syrup anyway, and the fake stuff is mostly sugar.
Makes about 1 dozen pancakes
1 cup all-purpose flour
1/2 cup cornmeal
3 tbsp. sugar
1 1/4 tsp. baking powder
1/2 tsp. coarse salt
1/2 teaspoon baking soda
1 1/2 cups fat-free buttermilk
1/4 cup whole milk
3 tbsp. unsalted butter, melted
1 large egg, lightly beaten
1 3/4 cups blueberries
Pure maple syrup
Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Heat a griddle or large nonstick skillet over medium heat (350-360°). Spray with nonstick butter spray. Spoon batter onto griddle 1/4 cup at a time. Sprinkle with about 2 tablespoons of blueberries per pancake. Cook until edges are set, 3 to 4 minutes. Bubbles don’t form, so flip when the edges start to set.
Flip, and cook until golden brown, about 2 minutes. These pancakes are very tender, so get the whole spatula under the pancake before lifting it to flip.
Repeat with remaining batter and blueberries, using more cooking spray on the griddle or pan between batches. Serve with maple syrup.
If you need to keep pancakes warm as you cook each batch, pop them onto a baking sheet and put in a 200° oven until ready to serve.
Note: Fat-free buttermilk is at local supermarkets or use the powdered type (in the baking aisle), which keeps in the refrigerator for months.
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