Blueberry Corn Cakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 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

Recipe

• 1 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 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 and then the blueberries.
• 2 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.