Name: Blueberry Lemon Cornmeal Pancakes
Ingredients: 1-½ cups all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; Pinch of salt; ⅔ cup yellow cornmeal; 4 tbsp. granulated sugar; 4 tbsp. lemon juice; 1-¾ cups whole milk; 2 egg yolks; ¼ cup butter, melted; 2 tbsp. lemon zest, , finely chopped; 2 tsp. vanilla extract; 2 egg whites; 2 cups blueberries, fresh or frozen

Blueberry Lemon Cornmeal Pancakes

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Ingredients

1-½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
⅔ cup yellow cornmeal
4 tbsp. granulated sugar
4 tbsp. lemon juice
1-¾ cups whole milk
2 egg yolks
¼ cup butter, melted
2 tbsp. lemon zest, , finely chopped
2 tsp. vanilla extract
2 egg whites
2 cups blueberries, fresh or frozen

Instructions

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cornmeal and sugar; set aside.
In a small bowl, mix together the milk and lemon juice; add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
Stir together slightly with a wooden spoon, only enough to just form a batter; lumps are a good thing in pancake batter.
In a small bowl, beat 2 egg whites until soft peaks form; fold gently into the batter.
Pour batter, by ¼ cup measures, on a pre-heated oiled griddle pan, on medium heat, or 375°F on an electric griddle pan.
Sprinkle each pancake with blueberries.
When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes or until golden brown.

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