Description
The buttermilk makes these pancakes very light with a subtle crunch from the cornmeal. Got a high rating from "the boys"!
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Directions
In a large bowl mix the flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl whisk the buttermilk, oil, eggs and vanilla. Gently fold the buttermilk mixture into the flour mixture until it's mostly uniform but a few lumps may remain.
Heat a large skillet over medium heat and pour about 1/3 cup batter for each pancake; top with blueberries. Flip after 2-3 minutes or when bubbles appear on the tops. Serve immediately with warmed syrup and butter. Serves 5-6. (About 20 pancakes)
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Ingredients
 1 3/4 cups unbleached flour
3/4 cup yellow cornmeal
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 cups buttermilk
1/4 cup vegetable oil
3 large eggs
1 tsp. vanilla
1 pint fresh blueberries
Maple syrup and butter
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