Summer in the mountains means company, and company means having leisurely pancake breakfasts. When the “briars” yield luscious blackberries, then we REALLY indulge in pancake breakfasts! When the blackberries are gone, is when the blueberry bushes begin to yield and we continue our indulgence! This version uses cornmeal and makes about a dozen pancakes
- 3/4 cup unbleached all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, cooled
- blackberries or blueberries
Preheat oven to 250°F and Griddle to medium heat
- Sift first 6 ingredients into large bowl.
- Whisk buttermilk, eggs and melted butter in medium bowl to blend.
- Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
- Lightly coat bottom of heavy large skillet with oil. Heat over medium heat.
- Working in batches, pour 1/4 cup batter into skillet for each pancake.
- Cook until bottoms are golden, about 1 1/2 minutes.
- Turn pancakes and cook until second sides are golden, about 1 minute.
- Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.
Note: Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes