Cornmeal Pancakes with Blueberry Jalapeño Sauce
Southern-style cornmeal pancakes are a delicious way to start the day. Add a homemade blueberry jalapeño sauce for a sweet kick to breakfast!
Servings: 4
Ingredients
- 1 cup self-rising flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons butter melted and cooled, plus more butter for the pan
For the Sauce
- 1 1/2 cups blueberries
- 2 tablespoons granulated sugar
- 1 jalapeño diced
- 1 tablespoon lemon juice
Instructions
- In a large bowl, stir together self-rising flour, cornmeal, sugar, and baking powder.
- In another bowl whisk together buttermilk and eggs until blended, then pour into dry mixture. Let batter rest while you make the sauce.
- In a small saucepan set over medium heat, combine blueberries, sugar, jalapeño, and lemon juice and stir well.
- Cook for about 5 minutes, mashing the blueberries with your spoon or a potato masher to release juices, leaving some blueberries whole if you like. Let simmer gently while you cook the pancakes.
- To make the pancakes, warm a skillet or griddle over medium heat. When warm, add a small amount of butter to the pan and swirl to coat.
- Stir the 4 tablespoons melted butter into the batter. Scoop 1/4 cup of batter and drop it into the prepared pan, repeating as allowed for pan size.
- Cook until edges are dry and bubbles appear (2-3 minutes), then flip and cook an additional 2-3 minutes, until golden. Remove to a plate and repeat until all batter is used, adding butter to the pan between each batch.
- Serve with warm blueberry jalapeño sauce. Leftover sauce can be stored in the fridge and reheated as needed.
Notes
Makes about 12 pancakes.
