Cornmeal Pancakes

One of the best restaurant pancakes I have had is from Pine State Biscuits, a Portland brunch place. They make incredible blueberry cornmeal pancakes with maple syrup and lemon and I have tried a few times to recreate the recipe. With the help of Pioneer Woman, I think I've gotten pretty close. Unfortunately I didn't have any frozen blueberries on hand, but they were still delicious with butter and maple syrup. This recipe serves 2-3 people.

3/4 cup cornmeal
3/4 cup flour
1 1/2 Tbsp. baking powder
1/4 tsp. salt
1-2 Tbsp. sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
2 Tbsp. butter

1. Combine cornmeal, flour, baking powder, salt, and sugar. In a separate bowl (I use a measuring cup), combine the egg, buttermilk, and vanilla.
2. Mix the wet and dry ingredients together and let the mixture sit for a few minutes. This is when I turned on the cast iron to get it heating up.
3. Melt 2 Tbsp. butter and stir into batter. Let sit for another minute or so. In 1/4 cup scoops, cook pancakes in cast iron with a little butter.


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