cornmeal blueberry lemon pancakes
I guess I’m all about breakfast this week. I never order pancakes at restaurants (I’ve always stuck to the savory side of the brunch menu), but sometimes I get kind of excited about making them myself at home.
1/2 cup whole wheat pastry flour
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 large egg
3/4 cup milk
1/2 cup plain yogurt
3 Tablespoons butter, melted and cooled
1 cup blueberries
Combine dry ingredients (everything down to and including lemon zest on that list) in a bowl. Beat egg and combine with milk and yogurt. Pour milk and egg mixture into dry ingredients bowl. Add melted butter. Stir just until combined.
Heat a large skillet or pan over medium heat. Brush some reserved melted butter on it. Pour 1/4 cupfuls of batter on the pan, then drop some blueberries on top. When the tops of the pancakes begin to bubble, and the bottom is golden brown (should take only a few minutes), flip and cook on the other side for another few minutes. Serve with warm maple syrup.
