These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.
I hope you get as much enjoyment from this recipe as I have.
Orange-Blueberry Cornmeal Pancakes
- 1/3 cup Stone-ground yellow corn meal
- 1/2 cup Unbleached white flour
- 1/2 cup Whole wheat flour preferably pastry flour
- 1 tbsp Sugar
- 1 tbsp Baking powder
- 1 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- Zest of one orange finely grated, preferably organic
- 1 cup Orange juice preferably freshly squeezed (about 2 large oranges)
- 1 cup + 2 tbsp Buttermilk
- 2 tsp Butter melted
- 1 cup Blueberries fresh or frozen (unthawed)
- Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
- In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
- Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
- Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
- Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
- Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.