(photo from Martha Stewart Living)
This weekend we tried a fabulous new pancake recipe. I have been really into cornmeal treats lately, so when I saw a recipe on
Bakerella for Blueberry Cornmeal Pancakes, originally from
Martha Stewart Living, I had to try it. I have a freezer full of raspberries from the
u-pick farm this summer, so I used raspberries in place of the blueberries, but they were just as good.
I also had to adapt it a little because I didn't have any buttermilk in the house, and I also wanted them a little bit more cornmeally. Served with a side of bacon, these are my favorite breakfast treat. I did skip the orange maple butter.
Here is my adapted recipe:
3/4 cup cornmeal
3/4 cup flour
1/4 cup sugar
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 3/4 cups buttermilk
3 Tbsp butter, melted
1 egg
Combine the dry ingredients in one bowl and the wet in another. Mix it all together and pour them on the griddle. Drop raspberries, blueberries or whatever-you-want berries onto the cakes before flipping.
For
the original, head on over to Bakerella.
