BLUE CORN AND BLUEBERRY PANCAKES

Blue Corn and Blueberry Pancakes image

Provided by pansregnig

Time 40m

Yield 12 5" pancakes, 6 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup cornmeal, blue or yellow, preferably coarse ground
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
2 1/4 cups buttermilk
3 tablespoons unsalted butter, melted
2 egg yolks
2 egg whites
1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

Steps:

Preheat griddle or nonstick skillet to medium and oven to 200°.
Whisk dry ingredients together in a large bowl; set aside.
Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
Serve pancakes with syrup, and pecans.

Nutrition Facts : Calories 343.4, Fat 9.1, SaturatedFat 4.8, Cholesterol 81.9, Sodium 800.1, Carbohydrate 56.3, Fiber 3.2, Sugar 14.6, Protein 10.3