| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 serving |
Ingredients
- 1 pint blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 heaping cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups whole milk, plus more for thinning if needed
- 1 tablespoon white vinegar
- 1 tablespoon vanilla
- 2 large eggs
- 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
- Pats of butter, for serving
- Maple syrup, for serving, optional
Instructions
- For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
- For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 986 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 182 g |
| Dietary Fiber | 5 g |
| Sugar | 91 g |
| Protein | 17 g |
| Cholesterol | 140 mg |
| Sodium | 886 mg |
Reviews
The flavor and texture of these pancakes are amazing. Mine were thin but that’s easily corrected. The blueberry topping is fabulous with them.
Great Johnny Cakes (Hoe Cakes)! Perfect recipe. I sifted my ingredients together.
My family loved these pancakes!
Amazing and easy to make! I tried with strawberry syrup instead of the blueberry and loved them. I also froze leftovers and make batches to freeze. Just pop them in the toaster for a quick breakfast! Thank you for sharing such yummy and easy recipes, Ree!
If I dont have vinegar could I use a tablespoon lemon juice
These were outrageous! I substituted with all organic ingredients and used organic coconut milk. Wish I could post a pix of my setup with sugared basil leaves and sugared violets and organic homemade whipped cream around the plate! ❤️
Delicious!
Amazingness…
Delish! Favorited. Used 1/3 cup batter for pancakes and it made 12 cakes. Perfect for 4 people to have 3 cakes each.. Adding this to our rotation of weekend breakfasts that are gluten free. Only had to substitute gluten-free flour for the regular flour. Easy trade and can’t tell the difference. Husband commented it is much better than a box pancake mix. Syrup is easy, super tasty and thickened as described.
Excellent