Blue Corn Blueberry Pancakes

From the kitchen of World Vegetarian Classics by Celia Brooks Brown.


  • 4 tbsp melted butter (or I used coconut oil)
  • 2 cups blue cornmeal
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ¾ − 1 cup milk
  • 2 eggs
  • 1 ½ cup blueberries


  1. Mix blue cornmeal, sugar, baking powder, and salt in a bowl.
  2. In another bowl mix the eggs, milk and cooled melted butter.
  3. Add dry mix to wet mix.
  4. Fold in blueberries.
  5. Cook the pancakes (I used a lower heat (3) and cooked longer). Smaller sizes work better 3" or so. I found they were best left undisturbed for a good 3-4 minutes on the first side before flipping.

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