Blueberry Pancakes
Blueberry Pancakes
- 1 cup all-purpose flour
- 3 tablespoons cornmeal
- 3 tablespoons quick-cooking oats
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Dash ground nutmeg
- 1 large egg
- 1-1/2 cups buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
In a large bowl, whisk the first eight ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes. Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
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