Blue Corn And Blueberry Pancakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal, blue or yellow, preferably coarse ground
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 2 1/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 2 egg yolks
• 2 egg whites
• 1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

Recipe

• 1 preheat griddle or nonstick skillet to medium and oven to 200°.
• 2 whisk dry ingredients together in a large bowl; set aside.
• 3 combine buttermilk, butter, and egg yolks in a measuring cup. whisk wet ingredients into dry until thoroughly moistened.
• 4 beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. gently fold whites into batter until combined.
• 5 lightly brush preheated griddle with vegetable oil. for each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. cook until bubbles form on surface and bottom is golden, about 2 minutes. carefully flip pancakes and cook about 2 minutes longer. transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
• 6 serve pancakes with syrup, and pecans.