Corn & Blueberry Pancakes

Name: Corn & Blueberry Pancakes
Ingredients: 4 Tablespoons butter; 1 cup sweet corn kernels; 2/4 cup flour; 1/4 cup cornmeal; 3 Tablespoons sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking sode; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 1 egg; 1/2 cup buttermilk; 1/2 cup milk; 1 cup blueberries

13 ingredients

1 steps

Ingredients

4 Tablespoons butter
1 cup sweet corn kernels
2/4 cup flour
1/4 cup cornmeal
3 Tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking sode
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1/2 cup buttermilk
1/2 cup milk
1 cup blueberries

Directions

1

{"0":"Melt the 4 T butter in a saute pan set over medium-high heat. Add the corn and saute for 1 minute, reserve.","2":"Sift the flour, cornmeal, sugar, baking powder, baking soda, salt and allspice into a large bowl. In a separate bowl, whick together the egg, buttermilk, whole milk and sauted corn.","4":"Add the we ingredients to the dry ingredients and mix util just combined (a few lumps are OK). Fold in blueberries.","6":"Heat a griddle over medium high heat with a drop of water sprinkled on it sizzles. Pour scant 1\/2 cupfuls of the batter onto the griddle and cook util the bubbles that form around the outside edges pop, 2 to 3 minutes. Flip the pancakes and cook the other sides until golden brown."}