Pancakes are a weekend treat in our house. I love them especially when our kids are home for a visit and they lazily traipse down to the kitchen, lured out of bed by the aromas of coffee, bacon and the griddle.
I recently looked up pancakes on Wikipedia and found that there are 117 varieties of “notable” pancakes from every corner of the world. The love of pancakes is obviously universal!
This recipe uses some cornmeal, which adds a bit of body and chewiness to the texture and is beautifully complemented by plump, sweet blueberries. Choose the fattest berries you can find for the best flavor. European butter and a drizzle of maple syrup finish them perfectly, but I enjoy them plain as well.
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry, and gently whisk just until combined; your batter should be thick and lumpy.
I find that pancakes cook best on a non-stick griddle. If you have a good one, you will not need any oil or butter. Use a 1/3 cup measure to portion the batter into the pan. Sprinkle some blueberries over the surface of the pancake. Cook on the first side until the edges begin to have a dry look and the bottoms are golden brown. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through.
Serve with plenty of cultured butter, organic maple syrup and additional fresh blueberries.
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