Lammas/Lughnasadh is considered the First Harvest, which is the harvest of grain it is also called the bread harvest. This recipe is a simple way to honor the First Harvest and enjoy the berries of summer as well.
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 the 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 a 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 a 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 pancakes