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Print this Recipe    Corn Blueberry

Cornmeal Pancakes

1 cup yellow cornmeal
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
5 Tbsp sugar
grated zest of an orange
1/4 tsp nutmeg
1 cup buttermilk
1 cup orange juice
2 eggs, separated
5 Tbsp vegetable oil
2 cups blueberries, sliced cranberries, raspberries and/or strawberries

Sift the cornmeal, flour, baking soda and powder, salt and sugar
together in large bowl. Stir in orange rind and nutmeg. In smaller
bowl whisk the buttermilk, orange juice, egg yolks and oil until
combined. Meanwhile, beat the egg whites in a clean dry bowl until
they form soft peaks. Add the liquid ingredient to the dry mixture
and stir to just combine. Fold in egg whites. Lightly oil a skillet
and heat over low/medium heat. Spoon about 2 Tbsp batter for each
cake. Spread batter slightly and then sprinkle a few blueberries
and cranberries on top. Cook very slowly for about 4 minutes, or
until tiny bubbles form on surface. Flip and cook another minute
or two. Serve with hot maple syrup and butter.

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