Cornmeal Pancakes with Blueberries and Strawberries

Suggested Cookware

Ideal for Making Large Batches of Pancakes, this 22 Inch Griddle Heats Evenly and Quickly

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Cornmeal Pancakes with Blueberries and Strawberries Recipe

These fluffy cornmeal pancakes are studded with juicy blueberries and fresh strawberries and make an excellent breakfast treat.

Ingredients

• 1/2 cup fresh blueberries
• 1/2 teaspoon baking soda
• 1 1/2 cups milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 2 teaspoons baking powder
• Two large eggs
• 1/2 cup fresh strawberries, sliced

Time Needed

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Instructions

• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
• Whisk together the milk, eggs, and melted butter in a separate bowl.
• Stir together the wet and dry ingredients until just combined.
• Fold in the blueberries and strawberries, if using.
• Melt butter in a nonstick skillet over medium heat.
• For each pancake, pour 1/4 cup batter into the skillet.
• Cook until bubbles form on the pancake's surface, then flip and cook for another 1-2 minutes.
• Repeat with the rest of the batter.
• Serve the pancakes warm, topped with more blueberries and strawberries.

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