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Breakfasts

Blueberry cornmeal pancakes

Blueberry cornmeal pancakes
Christina House / Los Angeles Times

One of the annual class projects at the Midwestern boarding school where I grew up was making maple syrup. After collecting sap from the local stand of sugar maples, we’d stay up all night, boiling the stuff into syrup in ... Read more

Total time: 55 minutes | Serves 4 to 6
  • ¼ cup (½ stick) unsalted butter, melted, plus extra for the griddle
  • 1 ½ cups whole milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • ½ cup cornmeal
  • ½ cup corn flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 2 cups blueberries

Step 1In a bowl, combine the butter, milk, eggs and vanilla and whisk until well-combined. Set aside.

Step 2In a separate, large mixing bowl, add the flour, cornmeal, corn flour, sugar, baking powder and salt and mix well. Add the blueberries. Gradually stir the milk mixture into the flour mixture. This makes about 4 cups of batter.

Step 3Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.

Note: From Amy Scattergood.

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