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
- Mix blue cornmeal, sugar, baking powder, and salt in a bowl.
- In another bowl mix the eggs, milk and cooled melted butter.
- Add dry mix to wet mix.
- Fold in blueberries.
- 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.