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Blueberry-Cornmeal Pancakes

These pancakes bake on a film of wheat germ for a toasty finish. If blue cornmeal is available, it intensifies the bluish hue of the pancakes.

Cooking Methodpan-frying

CostModerate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCooking for a date, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealbreakfast, brunch

Moodblue

Taste and Texturebuttery, fruity, light, savory, spiced, sweet

Type of Dishpancakes

Ingredients

  • 1½ cups unbleached all purpose flour
  • ½ cup yellow, white, or blue cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 1½ cups buttermilk
  • ½ cup milk
  • 4 tablespoons (½ stick) unsalted butter, melted, plus extra for greasing
  • 2 tablespoons maple syrup
  • 1½ cups fresh or frozen blueberries
  • About ½ cup wheat germ
  • Maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter for topping

Instructions

  1. In a bowl, combine the flour, cornmeal, baking powder, cirmamon, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and maple syrup. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites and blueberries.

  2. Heat a griddle or large skillet over medium heat and grease lightly Scatter 2 tablespoons of wheat germ over the surface. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Repeat, coating the pan with wheat germ for the remaining batter. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Garnish with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar– Pecan Butter.

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