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.
Total Timeunder 30 minutes
OccasionCooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, fruity, light, savory, spiced, sweet
Type of Dishpancakes
- 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
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.
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.
2004 Lou Seibert Pappas