Sweet Corn & Blueberry Buttermilk Pancakes

This recipe is truly one of my favorite breakfast/brunch recipes to cheers to warmer weather and summertime!🥞

Fresh blueberries, or any berry for that matter, cook down just slightly and enough to offer a delectable and juicy bite! The addition of cornmeal adds not only a lovely natural sweetess but an addictive and slight crunch. Breakfast is the most important meal of the day so why not keep it fun?

🌽🥞🫐 Sweet Corn & Blueberry Buttermilk Pancakes

• 148 g all purpose flour

• 40 g fine yellow cornmeal

• 7 g baking powder

• 1.5 g baking soda

• .75 g sea salt

• 32 g cane sugar

• 2 whole eggs

• 230 g buttermilk

• 50 g melted butter

• 180 g fresh blueberries or berries

• more butter/oil as needed to griddle pancakes

1. sift together all dry ingredients in a mixing bowl

2. combine eggs and buttermilk and mix well, you can add vanilla/any extracts here as well if you’d like

3. add egg/buttermilk mixture into the dry ingredients and whisk to combine

4. slowly drizzle in butter and whisk thoroughly to combine

5. refrigerate for 30 mins before using

6. on medium high heat, heat up your cast iron pan. glaze pan using a bit of butter or whatever oil that you prefer

7. griddle pancakes for 3 or so minutes before adding berries on top and flipping, cooking for an additional 4-5 minutes or until golden and crunchy

8. top with more butter, maple syrup, or your preferred toppings and enjoy!

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