For this month’s RSVP Redux submission, I took advantage of having a bunch of people over for brunch one weekend to make pancakes. I love pancakes and always order them when I am out but at home, when it’s just the two of us, I don’t make them. Cos, you know, we would just eat them
This recipe might become my “go to” pancake recipe. You could substitute pretty much any berries for the blueberries if they are not in season, and I love the fact that there is hardly any sugar or fat in these. The cornmeal gives the texture that I find pancakes are often lacking – in short, they were fabulous.
Adapted from Village Smithy, Carbondale, CO
Prep: 20 minutes Total: 40 minutes
Ingredients for 4-6 servings
1 1/2 cups cornmeal
3/4 cup all purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp coarse kosher salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 cup fresh blueberries
maple syrup to serve
Whisk first six ingredients in a large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and whisk to blend. Let stand for 20 minutes.
Preheat oven to 200F. Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat, brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with two tablespoons of blueberries. Cook until golden brown and just cooked through, about 2 minutes on each side. Transfer to sheet in oven to keep warm. Serve with maple syrup.
I really enjoyed these pancakes -they were light and fluffy and not stodgy at all. The cornmeal somehow makes them substantial so a couple of small ones with syrup and berries is enough for a light breakfast, with a serve of bacon for good measure, of course! It’s lucky I don’t always have buttermilk on hand as they are dangerously easy to make….