Ingredients
Units
Scale
- 1 cup AP flour
- 1/2 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk (or sour milk see recipe notes below)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/4 cup blueberries
Instructions
- In a large bowl, whisk together flour, cornmeal, baking soda, salt, and sugar.
- Add egg, vanilla, butter, and buttermilk. Stir until well combined. The batter should be thick and a little lumpy.
- Heat a griddle or fry pan with butter over medium-high heat. Pour about 2 tablespoons worth of patter per griddlecake and top with blueberries.
- When the griddlecakes begin to rise and bubble, carefully flip and cook on the other side until golden.
- Serve immediately with your desired toppings. Enjoy!
Notes
Buttermilk substitute: combine 1 cup whole milk and 1 tablespoon vinegar together. Let stand until the milk has curdled, about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
