One bite and these pancakes will become your favorite. The combination of blueberries with blue cornmeal and toasted pecans creates a slightly sweet rich flavor that is delightfully different for a pancake. If you can find atole (toasted blue cornmeal), then the flavor is even more unique.
*See Kitchen Notes for more information, substitutions and links if needed.
In a large mixing bowl combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, pecans and lemon zest).
Top with warm maple syrup and additional berries and pecans if you want. You won’t need much syrup because these pancakes are already sweetened with the berries and maple syrup or yogurt.
Blue cornmeal or atole - Atole (uh-TOL-ay) is a toasted blue cornmeal that has a nice nutty flavor which contribute to the unique flavor of these pancakes. Online sources for buying atole are at the end of this post. If you can't find atole, then a fine blue cornmeal works great. If you can only find a coarse blue cornmeal, then either grind it before using, or cook it in the buttermilk and milk to soften. To soften, whisk the cornmeal into the liquid and heat to a simmer whisking frequently. Cook, stirring, for 5 minutes, then let cool until needed for the batter.
Whole Wheat Pasty Flour (WWPF)- Out of WWPF, substitute with 1/2 cup whole wheat + 1/2 cup unbleached AP flour OR 1 cup unbleached AP flour.
Toasted Pecans - Use this method for toasting the chopped pecans.
Milk - Some milk substitutes work great. I normally use a unsweetened almond milk. If you use a sweetened milk substitute, then you can omit the maple syrup.
Greek Yogurt - Pretty much any yogurt works. If it's sweetened, omit the maple syrup.
Stovetop Griddle - This griddle gets used almost as much as my immersion blender. Every kitchen should have one. :)
Recipe author: MJ of MJ's Kitchen