© Frances Janisch
Blueberry Corn Cakes with Maple Syrup
- TOTAL TIME: 25 MIN
- SERVINGS: makes 12 pancakes
These crisp pancakes are so good you'll eat many more of them than you mean to. Smith Fork Ranch serves them with lean, spicy sausages from nearby Mendicant Ridge Elk Ranch (mrelk.com).
- 2/3 cup all-purpose flour
- 2/3 cup fine stone-ground cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg, separated
- 1 cup blueberries
- 2 tablespoons vegetable oil
- Softened unsalted butter and warm pure maple syrup, for serving
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the egg yolk. In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the blueberries.
- Heat a large cast-iron skillet. Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter. Serve the pancakes with butter and maple syrup.