Blueberry Lemon Cornmeal Pancakes

Sift Together:

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

2/3 cup yellow cornmeal

4 tablespoons sugar

Mix Together: 

4 tablespoons lemon juice and enough

milk to make up 2 cups

Add to dry ingredients along with:

2 egg yolks

1/4 cup melted butter

2 tablespoons finely grated lemon zest

2 teaspoons vanilla extract

Stir together slightly with a wooden spoon, only enough to just form a batter.  Lumps are a good thing in pancake batter.

Beat 2 egg whites until soft peaks form and fold gently into the batter.

Pour batter by 1/4 cup measures into preheated oiled griddle pan on medium heat or 375˚F on an electric griddle pan.  Sprinkle each pancake with blueberries.  When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.

Makes about 24 pancakes. 

Recipe from:  Rock Recipes On Line - Picture was also on their website...didn’t take my own which I usually do.  

Notes:  Made on 4-3-11.  LOVE!  Randy said they were the BEST pancakes he ever had.  Of course he says that about lots of things I make so I’m not sure I can trust him.  LOL  A couple changes I made.....I used the zest and juice from one lemon....did not measure.  Then I added 1 teaspoon of lemon peel (dried).  Put that in the juice and milk for a while to soften.  Also, I ran out of blueberries before I ran out of batter.  Decided to try some chocolate instead.  I love chocolate and lemon together so it was wonderful.  I highly recommend it.  Just sprinkle on the chocolate chips instead of the blueberries.