Cornmeal Pancakes with Blueberries
1 1/4 c Cornmeal
1/2 c Whole grain pastry flour
1/2 c Unbleached all-purpose flour
1 t Baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
3 T Butter, melted
3 large eggs, separated
2 T Honey
6 T (about) butter
2 c (about) fresh blueberries, or frozen, unsweetened, thawed, drained
Preheat oven to 200°F. Mix 1 1/4 c cornmeal, 1/2 c pastry flour, 1/2 c all-purpose flour, 1 t baking powder, 1 t baking soda and 1 t salt in a large bowl. Whisk 2 c buttermilk, 3 T melted butter, egg yolks, and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
Melt 2 T butter in a heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 T
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to the large baking sheet. Place pancakes in the oven to keep warm. Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.
Serve hot with maple syrup.
Makes about 18