Preparation:
Stir flour, sugar, salt, baking powder, baking soda and cornmeal in large bowl. Whisk eggs, buttermilk and 2 tablespoons butter in medium bowl to blend. Add to dry ingredients and mix just until blended (batter will be slightly lumpy). Fold in blueberries. Preheat oven to 200 degrees. Heat griddle over medium heat. Spray with vegetable oil spray or brush lightly with melted butter. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to burst and bottom is golden brown. Turn pancake over and cook until golden brown. Transfer pancakes to platter. Place in oven to keep warm. Repeat with remaining batter. Serve with sour cream and blueberry jam or syrup.
these pancakes adds both a wonderful flavor and texture. |
