Small-Batch Cornmeal Mixed Berry Pancakes
These delicious small-batch mixed berry pancakes have the addition of cornmeal to make more traditional "griddle cakes"...a lovely texture and perfect summer brunch for one or two people!
Ingredients
- Heaping 1/3 cup of all-purpose flour
- Heaping 1/3 cup of yellow cornmeal
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of fine sea or table salt
- 1 1/2 tablespoons of unsalted butter plus more for buttering skillet
- 1/2 cup of buttermilk I usually need a little more
- 1 large egg
- 1/2 teaspoon of vanilla extract
- Optional: a few drops of almond extract
- 3/4 cup of chopped mixed berries I used cherries, blueberries, & strawberries
Instructions
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt.
- Melt the butter, then add it along with the buttermilk, egg, vanilla, and almond extract to the dry ingredients. Whisk together until just combined. If your mixture is too thick, you can add a little more buttermilk until it's the right consistency.
- Gently stir in the chopped berries, until just combined (you don't want to overmix this batter). Let rest for about 5 minutes.
- Heat a large skillet (cast-iron is my favorite for pancakes) on medium or medium low (my burners are intense so I do medium-low), and melt a little butter or oil. Spoon or pour a scant 1/4 cup of batter into the skillet for each pancake.
- Cook until the bottom is golden and bubbles appear on the top, about 1 to 2 minutes. Flip the pancakes and cook until the second side is golden, another minute or two.
- If you’re not going to eat them right away, you can spread them on a baking sheet and keep them warm until needed in a 200-degree oven, but I highly recommend drenching them in butter and maple syrup and devouring right away.