This recipe comes from Kris Hutcheson, innkeeper at the beautiful new Horse Stamp Inn, a bed and breakfast in Waverly, Georgia. Kris uses eggs from the barn and homegrown blueberries from the Horse Stamp Inn gardens.
|Welcoming sign at the Horse Stamp Inn, Waverly, GA|
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/4 cup whole milk
3 Tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
1 cup fresh blueberries
Whisk dry ingredients; whisk wet ingredients; whisk together the dry and wet ingredients. Pour the pancake batter onto a hot skillet and then add blueberries to the pancakes while they are cooking.
|Bacon quiche and Blueberry Cornmeal Pancakes|