by WinnieAb
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WinnieAb's Notes:
Expand3/4 cups cornmeal Ask a question about this ingredient
1/4 cup all purpose flour Ask a question about this ingredient
3/4 cups buttermilk or plain yogurt Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 tsp. baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 teaspoons honey, plus more for serving Ask a question about this ingredient
1 cup fresh or frozen blueberries, plus more for serving Ask a question about this ingredient
1-2 tablespoon butter, plus more for serving Ask a question about this ingredient
Mix cornmeal and milk together in a small bowl and allow to sit for 15 minutes (you can also do this the night before, and let it sit, covered, in the refrigerator).
Ask a question about this stepAdd eggs and mix well.
Ask a question about this stepAdd baking soda, salt and honey, mix well, and then fold in the blueberries. The batter will be thin.
Ask a question about this stepHeat cast iron skillet over medium-high heat. Add 1 Tb. butter and allow to melt.
Ask a question about this stepDrop batter into 2-3 inch rounds. You should be able to cook about 4 at a time. Cook approximately 45 seconds minute on the first side (bubbles will form around the edges and they will start to be lightly browned on the bottom).
Ask a question about this stepFlip pancakes over and continue cooking until lightly browned on the other side, about 30 seconds. Make sure not to keep the heat too high or they will burn...Remove to serving plate, add additional butter to the pan, and continue to cook the rest of the pancakes.
Ask a question about this stepServe with additional blueberries, butter, and honey!
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
