Blueberry Corn Cakes
Good morning to these Fancy Mayo blueberry corn cakes and to these Fancy Mayo blueberry corn cakes only!
Recipe by Madison Skye | @madisonjskye
1½ cups medium-grind cornmeal
1½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch of salt
2 tablespoons sugar
3 eggs
1½ cups milk
1½ cups Fancy Mayo
⅓ cup melted butter
Fresh blueberries
Instructions
Active Time: 15 Minutes
Full Time: 30 Minutes
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the eggs, milk, Fancy Mayo, and melted butter until smooth.
Add the dry ingredients to the wet ingredients and stir until a thick, smooth batter forms.
Heat a skillet or griddle over medium heat and lightly grease with butter or olive oil. Pour about ⅓ cup of batter onto the pan for each pancake.
Once bubbles begin to form in the center, scatter fresh blueberries over the top, then flip and cook until golden brown on the other side.
Serve warm with extra blueberries and maple syrup. Enjoy!
