Equipment
Ingredients
Quick Blueberry Sauce
- 250 g blueberries, fresh or frozen
- 50 g granulated sugar
- 15 ml lemon juice, freshly squeezed
- 15 ml water
Dry Ingredients
- 120 g all-purpose flour
- 60 g fine yellow cornmeal
- 25 g granulated sugar
- 8 g baking powder
- 3 g baking soda
- 3 g fine sea salt
Wet Ingredients
- 240 ml buttermilk, room temperature
- 1 egg, large, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 5 ml vanilla extract
Add-ins and Cooking
- 100 g sweet corn kernels, fresh or thawed frozen
- 15 g unsalted butter, for greasing pan
Nutrition (per serving)
Method
Combine the blueberries, 50g of granulated sugar, lemon juice, and water in a small saucepan.
Simmer the blueberry mixture over medium heat until the berries burst and the liquid thickens into a light syrup, about 8 minutes. The sauce will reach approximately 100C (212F).
Remove the saucepan from the heat and set aside to cool slightly. The sauce will continue to thicken as it rests.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, fine yellow cornmeal, 25g of granulated sugar, baking powder, baking soda, and fine sea salt.
In a medium mixing bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until completely smooth.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a silicone spatula until just combined. Lumps are expected and desirable.
Gently fold the sweet corn kernels into the batter until evenly distributed.
Allow the batter to rest undisturbed for 10 minutes at room temperature.
Preheat a non-stick skillet or griddle over medium heat to 175C (350F). Lightly grease the surface with a small amount of butter or oil.
Measure out 60ml portions of batter and drop them onto the hot skillet, leaving adequate space between each pancake for spreading.
Fry the pancakes undisturbed until bubbles form on the surface, burst, and stay open, while the edges look dull and set. This takes about 3 minutes.
Carefully flip the pancakes with a spatula and fry the second side until deeply golden brown and cooked to an internal temperature of 90C (195F), about 2 additional minutes.
Transfer the cooked pancakes to a plate and serve immediately, generously topped with the warm blueberry sauce.
Chef's Notes
- Hydrating the batter for 10 minutes allows the fine cornmeal to soften and absorb liquid, preventing a gritty, unpleasant texture in the finished pancakes.
- Using real buttermilk provides the necessary lactic acid to activate the baking soda, resulting in maximum lift, fluffiness, and a subtle tang that balances the sweetness.
- For the best flavor profile, use fresh sweet corn cut directly from the cob during summer months. Lightly scrape the bare cob with the back of your knife to release the sweet starch into your batter.
- Wipe your skillet clean with a paper towel between batches and re-grease lightly to ensure an even, golden brown crust without burning residual butter solids.
Storage
Refrigerator: 3 days — Store pancakes and sauce in separate airtight containers.
Freezer: 1 month — Freeze pancakes separated by layers of parchment paper. The blueberry sauce can also be frozen in an airtight container.
Reheating: Reheat pancakes in a toaster or in a 175C (350F) oven until warmed through. Microwave the sauce gently in 15-second intervals.
