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Cornmeal Blueberry Pancakes




Source of Recipe


unknown


List of Ingredients




1/2 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup boiling water
2 eggs separated
1 cup flour
1 tablespoon baking powder
1 cup milk
1 tablespoon melted butter
1/2 cup blueberries



Recipe



In a small bowl, blend the cornmeal, sugar and salt , and add the
boiling water and stir till well blended. Allow to cool two minutes.

Separate the eggs and add the yolks to the cormeal. Sift in the flour
and baking powder, then add the milk and butter.

Whip the egg whites still peaks form, then fold into batter (see note).

On a hot skillet, melt butter, pour in batter and let bubbles start
to form on the pancake. Drop the blueberries on the pancakes, then
flip and cook another minute. Don't flip the pancake more than once
or they'll get tough.

Note: This separate step may seem to be a pain, but it is what gives
these pancakes the lightness you're after in a good pancake.