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Blueberry Lemon Cornmeal Pancakes

Barry C. Parsons
  • 15 minutes
  • Serves 12

INGREDIENTS

2 cups

Blueberries, fresh or frozen

2 tbsp

Lemon, zest

2

Egg whites

2

Egg yolks

4 tbsp

Lemon juice

2 tsp

Baking powder

1 tsp

Baking soda

2/3 cup

Cornmeal, yellow

1 1/2 cups

Flour

1 pinch

Salt

4 tbsp

Sugar

2 tsp

Vanilla extract

1/4 cup

Butter

1 3/4 cups

Milk