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Blueberry Cornmeal Pancakes

ingredients

makes 14
1 cup (1/4 lb) 125 g plain flour (bread flour)
65 g (2 1/2 oz) cornmeal
1 tsp baking powder
1 tsp Bicarbonate of soda (Baking soda)
1 tsp salt
1 tbsp sugar
350 ml (12 fl oz) 1 1/2 cups buttermilk
3 tbsp (1 1/2 oz) 40 g melted butter
2 eggs
4 oz (100 g) blueberries
oil for cooking

method

1. Mix the dry ingredients. In a separate bowl, mix buttermilk, melted butter and eggs.

2. Pour the liquid ingredients into the dry ingredients.

3. Stir just until the dry ingredients are moistened; don't worry about small lumps.

4. The batter improves if it is prepared to this point and allowed to rest in the refrigerator overnight. Stir in the blueberries just before cooking.

5. Heat a slight amount of oil in a frying pan. When the pan is hot, pour batter from a spoon held low over the pan. Cook for 2—3 minutes, until bubbles form on top but don't break, then turn when underside is browned. Continue cooking for about 2 minutes until browned on both sides (although second side will not be as evenly browned). Serve immediately or keep warm in oven.

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