Not Chocolate: Patriotic Blueberry Cornmeal Pancakes

Browsing through one of my favorite blogs, bakerella recently featured a recipe from the June 2009 Martha Stewart Living magazine. Oh my. I had to make these pancakes.

Full of sweet blueberries (purchased at a stand on the way home from Harper's Ferry), crunchy cornmeal, and tangy buttermilk, these were such a hit!

And, it was fun to make them extra patriotic... by making a star shape out of the blueberries as you drop them onto each pancake, when you flip them, the star is cooked in on the back side. :) Adorable! That was a nice surprise.

Patriotic Blueberry Cornmeal Pancakes
from Martha Stewart Living, June 2009

1 c. all-purpose flour
1/2 c. cornmeal
1/4 c. sugar, plus 2 t. for blueberries
1 1/4 t. baking powder
1 t. salt
1/2 t. baking soda
1 1/2 c. buttermilk
1/4 c. milk
3 T. butter, melted and cooled
1 egg lightly beaten
2 c. blueberries
Extra butter for coating griddle
Maple syrup

Whisk together dry ingredients in a large bowl. Set aside.

Whisk together buttermilk, milk, melted butter, and egg in medium bowl.

Add milk mixture to dry ingredients and whisk together just until combined. (Lumps are ok!)

Toss blueberries in a bowl with 2 t. sugar.

Heat a griddle over medium heat. Melt butter over surface of griddle. (Repeat as necessary throughout the process.) Drop batter on griddle using a 1/4 c. measure each time. Add sugared blueberries to each pancake, in a star shape if you like! Cook for about 3–4 minutes then carefully flip and cook for another 2–3 minutes.

To keep pancakes warm, I put a piece of foil in a 225 degree oven and pile the cooked pancakes on the foil as I make the next batch on the griddle.

Now that's a pancake.