Blue Corn Blueberry Pancakes
File these dark blue polka dots under blueberry heaven! Sweet and nutty, with a hint of vanilla flavor make these blueberry filled pancakes a breakfast favorite. Spoon Greek yogurt, jam, drizzle of maple syrup, or warm berries as a topping.
1 ¼ cup blue cornmeal
¾ cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
4 tablespoons melted butter or vegetable oil
2 teaspoons vanilla
Mix cornmeal, all-purpose flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together milk, eggs, butter, and vanilla. Add to dry ingredients and stir to combine, do not over mix, lumps are o.k.
Lightly grease a skillet and heat over medium heat. Scoop 2 tablespoons of batter into skillet, sprinkle with blueberries over the top, and cook until bubbles form, about 3 minutes. Flip onto second side and cook until golden brown. Serve with maple syrup, jam, or top with Greek yogurt and fresh berries. Serves 4.