These were a hit. They tasted a bit like not-sweet corn muffins. I think the blueberries were key to adding a juiciness – but that could be because I don’t usually do syrup.
The best part was that the outside of the pancakes was crispy.
I doubled the following – so the amounts below make half what you see in the photos above. I also kept the batter thick, which I prefer even though the shapes of my pancakes are wonky as a result.
The night before:
Mix the following, pull your starter’s flour and water from the amounts below:
- 115g milled corn flour (1 cup)
- 275g all purpose flour (2 cups)
- 300g water (1 1/4 cups)
Add to the expanded batter the next morning:
- 2 eggs
- 4 Tbsp melted unsalted butter
- 3 Tbsp sugar
- 1 tsp baking soda
- 1/2 tsp salt
This batter is thick. You can thin it out with more water as you prefer. I divided the batter and added blueberries to half and chocolate chips to the other half. Then I fried the pancakes on a non-stick skillet, no grease.