For 12 pancakes
145 g of flour
140 g Polenta
2 tablespoons sugar
2 teaspoons of baking soda
1/2 TL soda
1/2 Tl salt
500 ml buttermilk
45 g of melted butter | easily cooled
Scrolled shell of 1/2 lemon
500 g of blueberries | fresh or thawed and drained
Butter and maple syrup for serving
1. Mix the flour, polenta, sugar, baking powder, soda and salt together. Whisk buttermilk, butter, lemon peel and egg in a measuring cup. Stir the liquid ingredients under the dry ingredients with a wooden spoon or dough scraper. A few artificial clothes should remain calm.
The blueberries can either lift themselves gently under the dough or sprinkle over the pancakes when frying (1 tbsp per pancake).
2. Heat the pan until water drops in the pan hike, burst with oil and / or butter. Put the dough in the pan with a large spoon or a trowel. Attempts to get the pancakes equally large, and you should not touch!
3. Roast until the surface of the pancakes is speckled with bubbles, then turn and roast until the other side is light brown. Do not constantly turn, otherwise the pancakes lose their easy consistency. Continue until the dough is used up.
Serve with butter and maple syrup.
Tip: To keep keeping the pancakes side by side on a serving plate in the barely warmed oven, and cover them with a tea towel. So the pancakes do not dry out, nor dreaming each other.