Cornmeal-Blueberry Pancakes

I have used a similar recipe for 50 years. My kids and grandkids all love them. BUT, my recipe is:

3/4 cup cornmeal
3/4 cup flour
3 1/2 tsp. baking powder
1 tsp. salt (less if desired)
2 Tbsp. melted butter
1 egg, well beaten
1 1/2 cups milk
1 cup Maine wild blueberries (frozen if you must)

Sift and mix dry ingredients. Add egg, butter and milk. Add blueberries (if frozen, drain and dry).

I usually double the recipe for 4 or more hungry mouths. It works perfectly. Always cries for more.

Made 18 hefty cakes. To avoid extra ingredients often found in buttermilk we substituted 1 1/4 C each of greek yogurt and milk. Worked fine. Cakes were great; a keeper.

This is now my go-to pancake recipe. I used 2\3 cup each stone ground cornmeal, whole wheat flour,and white flour and reduced the sugar to 1 tablespoon. The batter was quite thick but the pancakes were still light and fluffy.

Per other recommendations here, I used 1/2 milk 1/2 Greek yogurt sub for buttermilk and had no issues with the recipe. But the recommended temp for keeping them warm in the oven is insane. Your pancakes will burn. And if you are 9 months pregnant and mustered all of your available energy to stand on your feet and make these, you will cry. 175 works better.

I committed to making these before reading the comments; my batter was fine with no liquid/flour adjustment and I got four servings of 3-4 pancakes (1/3 cup batter each). I measured everything by volume.

I made half this recipe with the handful of first blueberries from our bush and it worked well. I've started freezing buttermilk in ice trays and then taking the cubes out and freezing them in bags. It works perfectly. You just defrost it at a low power level. I followed the recipe and waited about 10 minutes after the batter was made. No problems and very good.

OK! OK! OK! I've been making cakes for decades and this is the recipe I found that is the best. And yes, putting the cakes in a low-heated oven adds a great crisp to the edges. Now, not to be a schmegegge, but my only quibble with the recipe is that where does one get a 2.5 cup container of buttermilk? NOwhere! So I sub 1/2 c plain yogurt for 1/2 c of the buttermilk, and I then get 2 perfect batches of cakes out of the quart of buttermilk from the local store.

I’ve made this twice - the first time they turned out great and the second time they were super thin and spread all over and were basically a mess. The differences: the successful time I used full fat yogurt thinned with a little milk, and the unsuccessful time I used the whole milk with acid trick. Also, the successful time I used finely ground cornmeal, but the unsuccessful time I used medium ground cornmeal. In summary: use real buttermilk or yogurt; use a finer grind of cornmeal.

After reading all the notes I prepared this as directed with one modification I learned from a Cooks Illustrated recipe. I separate the eggs, whisk the whites into the buttermilk first, combine the yolks with the melted butter then add that to the milk, egg white mixture then blend with dry ingredients and let proof for 20 minutes. You will never taste lighter or not delicious pancakes ever.

I believe that the people encountering issues with the batter being too thin may not be using real buttermilk. I’ve found buttermilk cannot simply be replaced with acid & milk. If you must substitute, use keifer. It’s cultures and thickness have a similar effect on texture, taste and rise of the batter. Mine came out quite thick when using real buttermilk, as it has more of a yogurt-y texture

One of the few misses with the recipes I've tried from the NYT Cooking site. I echo the comments of others that the recipe results in WAY more than 4 servings and the batter is very thin. I'm not skilled enough to suggest tweaks that would improve this :(. I would say this is a "challenge" recipe - good foundation but not quite there.

Terrible recipe. Wayyyyyyy too liquidy for pancakes. I used 2/3 of the amount of buttermilk listed and still had to add an extra cup of flour/cornmeal.

My batter was also way too liquidy - more like crepes. I used cup measurements (as opposed to weighing) and needed to add about 1 extra cup of flour (to 2.5 cups total AP flour) to bring it close to a consistency I expect for pancakes. They were very good with tweak though!

I used middle coarse cornmeal so you can feel the texture in every bite. Definitely use coconut oil for it brings out the nice fragrance in every bite.

I mixed the buttermilk, eggs and butter in a separate bowl. Then I added bit by bit until the batter reached the correct consistency.