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

1 comment:

LV said...

I love B&B recipes - I have a whole book of them. They don't mess around with their breakfasts! This looks delicious.