Blueberry cornmeal pancakes

Time 55 minutes
Yields Serves 4 to 6
Blueberry cornmeal pancakes
(Christina House / Los Angeles Times)

In a bowl, combine the butter, milk, eggs and vanilla and whisk until well-combined. Set aside.


In a separate, large mixing bowl, add the flour, cornmeal, corn flour, sugar, baking powder and salt and mix well. Add the blueberries. Gradually stir the milk mixture into the flour mixture. This makes about 4 cups of batter.


Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.

From Amy Scattergood.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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