Description
The cornmeal will soften as it sits in the batter, so if you can, do try to let the batter rest for a few minutes. It really improves the pancakes. Also, if you like thinner pancakes, simply add a little more milk to the batter.
Ingredients
Scale
For pancakes:
- 1 1/2 cups flour (I used Bob’s Red Mill 1 to 1 GF Baking Mix)
- 1 1/2 cups cornmeal (I use this GF one)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk (I use almond milk or coconut milk)
- 1/4 cup maple syrup
- 1/4 cup butter, ghee, or coconut oil, melted
- 2 eggs
- 1 Tbsp cider vinegar
- 1 tsp vanilla
For maple blueberry sauce:
- 1 cup frozen blueberries
- 1/4 cup maple syrup
Instructions
For the pancakes:
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- In a medium bowl, whisk together milk, syrup, butter/oil, eggs, vinegar, and vanilla.
- Pour the wet mixture into the dry mixture and stir to combine.
- Allow batter to rest (in the refrigerator or on the counter) for 10 minutes up to an hour. (I put it in the refrigerator if it’s going to be longer than 30 minutes).
- When you’re ready to cook the pancakes, heat a skillet over medium-low heat. Grease the skillet with a little additional oil/butter. Use 1/4 cup scoops to measure out the batter into the pan.
- Cook 3-4 minutes, or until bubbles start to form on the top of the pancakes (these pancakes are thick, so you really need to watch). Flip and cook another 2-3 minutes, or until cooked through.
- If needed, reduce the heat in your skillet so that the insides cook before the exterior gets too browned.
For the syrup:
- While the batter is resting, place blueberries and syrup into a small pan over medium heat. Stir until berries are soft enough to lightly smash with a spatula. (I like there to be plenty of big blueberries left, but you can make this as mashed or smooth as you like). Turn off heat and allow syrup to cool slightly as you cook the panckakes