Categories: Blueberries, Breakfast, Pancakes
Ingredients
- 1 2/3 cups blue cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1/4 teaspoon vanilla
- 2 cups half-and-half
- 4 tablespoons butter, melted
- 1 cup blueberries, fresh or frozen
Directions
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In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine. In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
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Add the egg mixture to the cornmeal mixture; stir just to moisten.
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Stir in melted butter.
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Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
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Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
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Cook until bubbles form on the surface and the edges start to dry.
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Turn pancake over and cook until done.
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Serve warm with warm maple syrup.