Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon grated nutmeg
- 2 teaspoon eggs
- 1 cup buttermilk
- 1/2 cup milk
- 3 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1 cup blueberries
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon grated nutmeg
- 2 teaspoon eggs
- 1 cup buttermilk
- 1/2 cup milk
- 3 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1 cup blueberries
- 1/4 cup maple syrup
- 1 cup cinnamon stick
- 1 tablespoon butter
- 1 teaspoon lemon juice
Preparation
Baking Directions:
Preheat the oven to 200 degrees F.
Set a wire rack on a baking sheet and place in the oven.
Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in a large bowl.
Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup.
Whisk the buttermilk mixture into the flour mixture to make a thick batter — take care not to overmix or the pancakes will be dense.
In another bowl whip the egg whites until they hold soft peaks.
Use a rubber spatula to fold the whites into the batter.
Heat a large cast-iron or nonstick skillet over medium heat and coat the surface lightly with butter.
Using about ¼ cup per pancake, pour the batter into the skillet, leaving space between pancakes.
Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes.
Flip with a spatula and cook about 1 minute more.
Keep the cooked pancakes warm in the oven while you cook the remaining batter.
Serve the pancakes hot with warm Blueberry-Maple Syrup.
Blueberry-Maple Syrup: Toss the blueberries with the maple syrup in a small saucepan.
Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes.
Remove from the heat, discard the cinnamon stick, and stir in the butter and lemon juice.
Serve warm.
Yield: about 1 cupKnow-How: When folding whipped whites into a batter-be it for pancakes, souffles, or cakes-don’t add them all at once.
Lighten the batter with about a third of the whites before delicately folding in the rest.