This recipe comes from Kris Hutcheson, innkeeper at the beautiful new Horse Stamp Inn, a bed and breakfast in Waverly, Georgia. Kris uses eggs from the barn and homegrown blueberries from the Horse Stamp Inn gardens.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/4 cup whole milk
- 3 Tablespoons unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1 cup fresh blueberries
Directions
- Whisk dry ingredients.
- Whisk wet ingredients.
- Whisk together the dry and wet ingredients.
- Pour the pancake batter onto a hot skillet and then add blueberries to the pancakes while they are cooking.
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