Cornmeal Blueberry Pancakes
The very fine corn flour used in this recipe creates an irresistibly tender pancake that melts in your mouth, adding a mild, earthy flavor that highlights the sweetness of the blueberries. Each bite is delicately sweetened, with just the right balance to let the natural flavors of corn and berries shine. Coconut oil adds a hint of tropical richness, and whole milk and eggs provide a smooth, moist crumb that’s indulgent yet light. Baking powder ensures an airy rise, while a touch of salt enhances each ingredient’s unique character. Juicy blueberries burst with tangy-sweet flavor in each bite, adding color and a refreshing contrast to the warm pancake base.
Equipment
- 1 Mixing bowl large
- 1 Mixing bowl small
- 1 Grater micro plane
- 1 Whisk
- 1 Spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cast iron skillet or other heavy bottom
Ingredients
- 1 each Lemons, zest only
- 1 cup Flour
- 1 cup Corn flour we LOVE Mexican brands for this recipe
- 3 tbsps Sugar
- 2 tsps Baking powder
- 1/2 tsp Salt
- 1/4 cup Coconut oil
- 1 cup Whole milk
- 3/4 cup Water
- 2 each Eggs
- 1 1/2 cups Blueberries
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, fine corn flour, sugar, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: coconut oil, whole milk, water, eggs, and lemon zest.
- Add the wet ingredients to the dry ingredients and whisk thoroughly until the batter is smooth and all ingredients are combined.
- Carefully fold in the blueberries.
- Transfer the batter to a pint size Pyrex liquid measure, or other small pitcher.
- Place a cast iron or other heavy bottom skillet on burner setting 5 and pre-heat for 3-5 minutes.
- Add 1/2 tsp of coconut oil or grapeseed oil + 1/2 tsp butter, to coat the bottom of the skillet. Ensure the oil is hot but not smoking.
- To check if the skillet is ready, drop a small bit of batter into the skillet. If it sizzles and browns within a few seconds, the skillet is at the right temperature. If it browns too quickly, reduce the heat slightly.
- Pour the Batter, about 1/4 cup into the skillet for each pancake. If using a small skillet, cook one at a time. If you have a large skillet, you can cook multiple at once.
- Cook the Pancakes for about 4 minutes on the first side, or until you see bubbles forming on the surface and the edges are fairly set.
- Flip the pancakes with a spatula and cook for an additional 2 minutes on the other side until golden brown and cooked through.
- Keep Warm (Optional): If making a large batch, transfer cooked pancakes to a baking sheet and keep warm in a 200°F (90°C) oven while cooking the remaining batter. I cover with a clean kitchen towel to keep them from drying out.
- Serve these delicious cakes warm and stacked on a plate. Top with additional blueberries, a drizzle of maple syrup, a dollop of blueberry jam or a dusting of powdered sugar. Enjoy!