Blueberry Cornmeal Pancakes & Blueberry Butter
Cornmeal blueberry pancakes with blueberry butter—golden, fluffy, and perfect for a hearty breakfast or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at superfreshgrowers.com.
Cooking tools:
- Food processor
- Blender
- Griddle
- Parchment paper
- Refrigerator
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 stick unsalted butter, slightly softened
- ¼ heaping cup of blueberries
- 2 teaspoons of berry preserves
- Pinch of salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 ½ tablespoons sugar
- 2 tablespoons baking powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 eggs
- 1 ¾ cups buttermilk,
- 4 tablespoons unsalted butter, melted
- 1 cup or more of blueberries
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