‘What? Pancakes again?’ said no American man ever. With the acquisition of blue cornmeal from my local market, I am making them again. Blue cornmeal is not something I see every day, so when it caught my eye, I could immediately see possibilities. I started with muffins, and here I am again with my husband’s favorite breakfast.
Blue cornmeal is notable not only because of its color but also because it has a sweeter and nuttier flavor. It also has more protein than yellow and less indigestible starch. In other words, it’s good for you! I also like the chewy, crunchy texture that it adds.
It was a no-brainer for me to choose blueberries to go with and into these pancakes just because blue. You can’t see the color so much because of the golden color of griddling, but it’s there. I also added a nice pinch of thyme leaves because I love that little herbal surprise as I’m eating—the thyme goes really well with these flavors.
Blue Cornmeal Pancakes with Thyme
Ingredients
- 1 cup all-purpose flour
- 1 cup blue cornmeal
- 2-1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 eggs
- 3/4 cup buttermilk
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 1/2 tsp fresh thyme leaves
- 1 cup blueberries + more for serving
- oil for the griddle or frying pan
- Butter & maple syrup for serving
Whisk the flour, cornmeal, baking powder, and salt together in a medium-sized bowl. Whisk the buttermilk, oil, and honey in a large measuring cup or a smaller bowl. Stir the wet ingredients into the dry, mixing well. Stir in the cup of blueberries and thyme leaves. Allow to sit for fifteen minutes, then oil up the griddle or frying pan and start making pancakes by the quarter cupful. I usually keep a platter heated in the oven and add them to it as they are done.
Makes about 12 small pancakes. Serve with butter, syrup, and more blueberries.
