- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 1/4 cup Canola oil (or vegetable oil)
- 2 large eggs
- 1/2 cup buttermilk
- 3/4 to 1 cup milk (low fat is okay)
- 1 to 1 1/2 cups blueberries (fresh or frozen)
- Oil for the griddle or skillet
Heat the oven to 200 F to keep early batches of pancakes warm, if desired.
Combine the flour, cornmeal, baking powder, soda, salt, and sugar; set aside.
In a bowl, whisk together the oil, eggs, buttermilk, and 3/4 cup milk.
Combine the dry mixture with the milk mixture, stirring just until blended. Add a little more milk if too thick. Fold the blueberries into the batter.
Grease a griddle or skillet with oil and set over medium heat.
Measure about 1/4 cup of batter for each pancake and drop on the hot griddle.
When the bubbles are breaking all over the surface of the pancakes and the edges look dry, flip to brown the other side.
If desired keep the finished pancakes warm on a plate or pan in a preheated 200 F oven (or warming drawer) while you make subsequent batches.
Makes about 12 to 15 pancakes, depending on size.
Use an ice cream scoop or measuring cup to make perfectly uniform pancakes.
Add crunch with 1/4 cup of finely chopped pecans or walnuts.
Use egg substitute or egg whites to replace the eggs, if desired. Use 1/4 cup of egg substitute for each whole egg, or substitute 3 egg whites for the 2 eggs.
Don’t press down on a pancake after you flip it. That will compress the pancake and make it flat and heavy.
Freeze extra pancakes in freezer bags separated with wax paper squares. Reheat frozen pancakes on a baking sheet in a 325 F oven for about 7 to 9 minutes, or until hot. If they’re fairly thick and sturdy, pop them in the toaster.