Combine the flour, cornmeal, baking soda and salt in a medium bowl. Set aside. Combine the wet ingredients.

Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries.

Lightly grease a preheated skillet. Allow about 1/4 cup batter for each pancake.

Cook until bubbly, turn and cook on other side until golden brown.


These pancakes are heavier (and some might argue, better) than traditional blueberry pancakes as cornmeal and whole wheat flour are used in place of all-purpose flour.

Mr Breakfast would like to thank dalencaroline for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 2 votes.

From jkhinch

Rating (out of 5):

We enjoyed these. Today was the second time I've made these pancakes. I didn't have a problem with them being crepe-thin like the last reviewer - however, I think my mix sat in the liquid longer than the 10 minutes called for which may have made a thicker batter. They are thin - but that's consistent with most cornmeal cakes.

Comment submitted: 2/7/2010 (#9648)



From blaise

Rating (out of 5):

Batter was runny, resulting in more of a crepe than a pancake.

Comment submitted: 1/15/2010 (#9466)

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