make blueberry pancakes!
I love blueberry pancakes! Last year when I was eating my way through Austin I had a delicious batch of blueberry cornmeal pancakes at Magnolia Cafe.
Blueberry Buttermilk Pancakes
makes approx 12 4 1/2 inch pancakes
Adapted from Joy of Cooking
1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups buttermilk
1/2 stick melted unsalted butter
2 eggs separated ( yolks included in wet ingredients, whites will be whipped on their own)
2 teaspoons fresh orange zest
1/4 tsp vanilla
Combine the dry ingredients in a large bowl and stir so ingredients are evenly mixed. In a separate medium sized bowl whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and gently stir, stopping once combined.
In a mixer, beat the 2 egg whites until stiff peaks are formed. Gently fold the egg whites into the combined wet and dry ingredients.
Fold in 1 cup of fresh or frozen blueberries.
In a preheated griddle or pan, pour 1/3 cup of batter, forming a circle. Cook until the top of the pancake begins to bubble. You should see bubbles in the center and around the edges. When bubbles begin to pop, flip and cook until the underside is lightly browned. Serve with butter and syrup.