Blue Jean Chef's Note:
- The cornmeal in these pancakes gives them a little crunch and a lovely yellow color. Add the lemon and blueberries and they're delightful little pancakes.
Lemon Blueberry Cornmeal Pancakes
- 1 cup flour
- 3/4 cup cornmeal
- 2 Tbsp. sugar
- 1–1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. lemon zest
- 3 eggs, yolks and whites separated
- 1–1/2 cups milk
- 1 Tbsp. lemon juice
- 3 Tbsp. vegetable oil or melted butter
- 1 cup fresh blueberries
- Butter or oil for greasing the pan
- Mix all the dry ingredients with the lemon zest together in a large bowl. Whisk together the egg yolks, milk, lemon juice, and oil or butter in a separate bowl or large glass measuring cup. In a third bowl, beat the egg whites until they're fluffy and soft peaks form.
- Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Stir in the blueberries and then fold in the egg whites until you can't see streaks of white anymore — be careful not to over-mix the batter.
- Preheat a nonstick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the griddle. When the butter no longer sizzles, but a droplet of water splashed into the griddle does sizzle, the griddle is ready to make the pancakes.
- Pour batter onto the griddle, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter — about 2 to 3 minutes. Flip the pancake and cook the other side until brown. Remove the pancakes from the griddle and repeat for the next batch, adding butter or oil as desired between batches. Serves 6 – 8.
Recipe supplied from Meredith Laurence's cookbook, Blue Jean Chef: Comfortable in the Kitchen.