Sunday, August 12, 2012

Blueberry-Cornmeal Pancakes

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.
Read this and other food blog stories on Wanderfood Wednesdays.

Bacon quiche and Blueberry Cornmeal Pancakes

No comments: