With the abundance of beautiful blueberries this year, I have been revisiting old favorite recipes. This recipe was one of the first that I shared with guests almost 11 years ago, blueberry johnnycakes. What are johnnycakes, you might ask? It is one of the many names given to cornmeal pancakes. According to what I've read, the early American settlers learned from the Native American Indians how to make flat bread from cornmeal. It is suggested that cornmeal pancakes traveled well and were called journeycakes, which came to be known as johnnycakes.
Now that you know the history of the word, let me tell you what makes this recipe special. The combination of whole wheat with the cornmeal gives a wonderful texture and the use of molasses gives a distinctive taste. I hope you'll enjoy this recipe as much as our guests do.
1/3 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 Tablespoons molasses
2 Tablespoons melted butter
1 pint fresh or frozen blueberries
- Whisk dry ingredients together in a medium bowl.
- Whisk wet ingredients together in a medium bowl.
- Mix wet with dry just until combined.
- Spread about ¼ cup batter per pancake on hot, greased griddle. Immediately, place 6 – 7 blueberries onto batter.
- Cook until golden, turn and cook other side until done.
- Enjoy with a little butter and maple syrup.
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