This recipe for Blueberry Cornmeal Pancakes was originally published in Bon Appetit Magazine in September of 2010. The recipe is not on their website but it came from a restaurant in Carbondale, CO called Village Smithy. It looks like a great restaurant that would be fun to visit!
The first time I made this recipe I only made a couple of minor changes. I used my dry buttermilk powder instead of buying fresh buttermilk just for this recipe. I also used grapeseed oil instead of canola and substituted my gluten free flour mix for the all purpose flour.
We really loved the flavor and texture of these pancakes and I decided to make them with bacon instead of blueberries the second time. Yum! It’s hard to choose which way is best- blueberries or bacon. It all depends on what you are in the mood for because they are both great.
The dry buttermilk powder that I use is Saco and it’s available at most grocery stores in the baking aisle. I don’t use much buttermilk, so it is a perfect solution for me so I don’t have to run to the store if I get the urge for some pancakes!
I also found that the leftover batter for these pancakes stores great in the fridge so you can have them again the next day. Many pancake batters separate overnight and even when you stir it together again, will make thin pancakes that aren’t as nice the next day.
I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Real Food Wednesday at Kelly The Kitchen Kop, Allergy Free Wednesdays at The Tasty Alternative, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine
If you love pancakes, here are a few other recipes that I have posted:
Blueberry Cornmeal Pancakes- GF Or Not!
Stir dry ingredients together in a large bowl:
1 and 1/2 cups medium grind cornmeal
3/4 cup GF Flour Mix* (or “regular” flour if you don’t have issues with gluten)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons Saco dry buttermilk powder (if using fresh buttermilk omit this and add 2 cups buttermilk to wet ingredients instead of water)
In medium size bowl whisk together “wet” ingredients:
2 large eggs
1/4 cup grapeseed oil
2 cups water
Add egg mixture to dry ingredients and whisk to blend.
Let stand for 20 minutes.
When you cook the pancakes, spoon about 1/2 cup of batter onto the griddle or pan and sprinkle each pancake with 2 tablespoons fresh blueberries or cooked little pieces of bacon.
You need about 1 cup of blueberries or bacon total.
These taste great served with grade B maple syrup and butter.
This recipe makes 4-6 servings.
Leftover batter can be stored covered in your refrigerator and used within a day or two.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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