Blueberry Cornmeal Pancakes

The first time I had Blueberry Cornmeal Pancakes was in the early 1990’s when we lived in Crested Butte for a ski season.  It took me a few years to get the recipe just right and believe me when I tell you it is JUST RIGHT!!!  I never had pancakes that good until I developed my own recipe.  These are even better than Crested Butte’s.

Makes 8 to 10 – 3 Inch Pan Cakes

2          Tablespoons Unsalted Butter, Melted, Clarified and Cooled to Room Temperature

¾         Cup Buttermilk

¾         Crème Fraiche

1          Large Egg

¾         Cup Stone Ground White Cornmeal

¾         Cup All Purpose Flour

1          Teaspoon Fine Sea Salt

½         Teaspoon Baking Powder

¼         Teaspoon Baking Soda

1          Tablespoon Granulated Sugar

1          Cup Fresh Blueberries, Divided

4          Tablespoons Unsalted Butter, Melted and Clarified

In a medium bowl combine the cornmeal, flour, salt, baking powder, baking soda and sugar with a wire whisk

In a small bowl combine 2 tablespoons unsalted cooled butter, buttermilk, crème fraiche, and egg.  Blend together well.  Add this mixture to the dry ingredients and gently fold mixture together with a rubber spatula.  Fold just until blended together and the batter becomes thick.  Gently fold in ¾ cup of the blueberries.

Heat a large non-stick skillet or griddle over medium heat.  Generously add some of the melted butter to the skillet or griddle.  When the butter begins to sizzle a little, add enough batter to make a 3 inch pancake (about 2½ tablespoons or use a 2” ice cream scoop).  Be careful not to overcrowd the pan as crowding will make it hard to turn the pancakes.  Cook the pancakes on each side until golden, about 2½ minutes per side.  Timing depends on how high the heat is under your skillet or griddle.

Transfer the pancakes to a heat proof dish and place in a warm oven.  Repeat with the next batch of pancakes being sure to add more butter to the skillet or griddle.

Serve two pancakes per person.  Add several uncooked blueberries to the dish for garnish.  Have ready softened butter and warm pure maple syrup (Please don’t us that corn syrup  laden stuff they call maple syrup.  For these pancakes you want only the real deal.)

Hints and Tips:  If you don’t have crème fraiche you can use all buttermilk.  Don’t use sour cream as it is too thick.  Also, you can use stone ground yellow or blue cornmeal.  The key here is stone ground.

Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes