Recipe
(adapted from Joy of Cooking, All About Breakfast & Brunch)
preheat oven to 200-250 degrees (to warm completed cakes) and preheat your griddle
whisk together in a large bowl:
1 cup all purpose flour
1/2 cup yellow cornmeal, preferably stone ground... now here is where I deviate, last time I made these, the cornmeal left little lumpy bits in the batter...yucky, so this time I just used 1 1/2 cups of flour and had to adjust the buttermilk accordingly, but we'll get to that
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
whisk together in another bowl:
1 1/4 cups buttermilk...okay so probably due to the extra flour my recipe needed more buttermilk, I guesstimated but I would say probably about 1 1/3 to 1 1/2 cups alltogether
4 tablespoons unsalted butter, melted
2 large egg yolks
1 1/2 teaspoons finely grated lemon zest...and again
I deviate, I was saving my lemon zest for the Cranberry Scones (coming soon) so I instead used orange zest and probably a bit more than the recipe called for
pour the wet ingredients over the dry and whisk together gently, mixing until just combined
whisk in yet another bowl
2 large egg whites, beat until peaks are stiff but not dry...this is crucial to the fluffiness of the pancakes, whip it, whip it good! and then gently fold into the batter
last but not least fold in 1 cup fresh or frozen blueberries
spoon 1/3 cup batter (again I like to use less, like maybe a 1/4 cup) onto a griddle or a good ole fashioned pan, cook until top of each pancake has some popping bubbles, then flip and cook until underside is lightly browned
keep warm in a 200/250 degree oven while you finish whipping up the rest
ENJOY!
