Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 14

C ornmeal adds a bit of lightness and a delicate crunch to these pancakes. Frozen blueberries work just as well as fresh here.

Makes about 12

¾ cup all-purpose flour

¾ cup yellow cornmeal

2 tablespoons granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 ¼ cups buttermilk

3 tablespoons butter, melted Vegetable oil, for cooking

1–1 ½ cups fresh blueberries or frozen blueberries, thawed

1. In a large bowl, stir flour, cornmeal, sugar, baking powder, soda and salt until blended. In a medium bowl, whisk eggs, buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.

2. Preheat oven to 250°F. Lightly coat a heavy large skillet with oil; warm over medium heat. Drop batter by ¼ cupfuls into skillet. Sprinkle each pancake with 1 tablespoon blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.

TIP

These hotcakes are substantial enough to serve at dinner. Just substitute crumbled bacon and cheddar cheese for the blueberries. Top with sliced scallions and serve with sautéed onions and bell peppers.