The comments section of a well-traveled food blog can be a pretty useful and interesting place to visit. For the same reason I enjoy reading letters to the editor in a magazine, I’ll at least skim comments on a post that has caught my attention.
Sunday morning, I found myself back at Smitten Kitchen‘s pancake tutorial because I couldn’t think of anything I wanted to do more with my blueberry stash than to toss them in a big stack of pancakes for breakfast. (My runner-up would’ve been a galette, but you know how I feel about pastry dough, and I just couldn’t face failure so early in the morning; I find it sets a bad tone for the day.) And even though hunger was calling and I wanted to eat close to immediately, I started to skim the comments section out of habit. Good thing, too, because one of them left a rave review of another recipe that sounded more intriguing than the traditional buttermilk pancake. I googled it and was off!
This recipe was posted by The Wednesday Chef, who adapted it from the NY Times Magazine. I adapted it further, substituting blueberries for the cranberries, and loved it; Gil even nodded his approval between bites. The cornmeal in the batter gave these pancakes just the slightest crunch, the hefty amount of baking powder made them light and fluffy, and because the batter wasn’t too sweet, topping them with a goodly amount of maple syrup didn’t send us to a sugary slumberland. At least not right away.
recipe after the jump
Cornmeal-Blueberry Pancakes adapted from The Wednesday Chef
5 tablespoons butter, cut into chunks, plus more for greasing pan
1 cup milk
2 large eggs
1 cup flour
1/4 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon plus 1 teaspoons baking powder
3/4 teaspoon salt
3/4 cup fresh blueberries
In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/4 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble. Add blueberries and stir just to mix through the batter.
Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add a scant 1/4 cup of batter with blueberries to make a 4-inch pancake. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve with maple syrup.