Blueberry cornmeal pancakes are a delicious and healthy comfort food option. Made with whole-grain cornmeal and whole-wheat flour, these pancakes are a great way to start your day. They are lightly sweetened with honey and packed with antioxidant-rich blueberries.

Recipe

To make these pancakes, you will need 3/4 cup of fine- or medium-ground cornmeal, 3/4 cup of whole-wheat pastry flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. You will also need 1 1/4 cups of well-shaken buttermilk, 2 large eggs, 2 tablespoons of honey, and 2 tablespoons of neutral oil.

Combine the dry ingredients in a medium bowl and whisk together. In a large bowl, whisk together the buttermilk, eggs, honey, and oil. Add the dry ingredients to the wet ingredients and stir until just combined. Let the batter rest for 5 minutes to hydrate. Stir in 1 cup of fresh blueberries.

Heat a large nonstick griddle or skillet over medium heat. Brush lightly with oil. Use a No. 16 disher or a 1/4-cup measure to scoop 3 to 4 mounds of the batter onto the griddle or skillet. Cook until the pancakes are browned on the bottom and begin to dry around the edges, about 2 minutes. Flip and cook until the other side is browned and the pancakes are cooked through, about 2 minutes more.

Serve the pancakes topped with the remaining blueberries and drizzled with additional honey or maple syrup.

Original reporting: Texarkana Gazette — read the source article.