Blueberry Lemon Cornmeal Pancakes
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
2/3 cup yellow cornmeal
4 tablespoons sugar
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.