Some recipes taste like home. For us, it’s these Blueberry Cornmeal Pancakes. They come from a handwritten card that’s been tucked in the Field family recipe box for decades, pulled out every summer in Maine when blueberries were at their peak.
The cornmeal gives them a rustic texture, and the tiny Maine blueberries burst in every bite. Over the years we have tweaked the recipe a bit but the feeling remains. More than pancakes, they’re a reminder of late, end-of-summer mornings, of plates stacked high at the table, and of the kind of traditions that never lose their place.
The Field Method for Cast Iron Care
In a medium bowl, whisk together the flour, cornmeal, 1c sugar, baking powder, salt, and baking soda.
In a separate bowl, combine the milk, melted butter, and egg. Whisk until smooth.
Gently fold the wet ingredients into the dry ingredients. The batter should be just combined (don’t over-mix).
Toss blueberries with remaining 2Tbsp sugar, then fold into the batter.
Heat a skillet or griddle over medium heat and generously grease with butter. Scoop about ¼ cup batter per pancake. Cook until bubbles form on the surface and edges start to set, then flip and cook until golden brown.
The key to crunchy edges is lots of butter as they cook. Don't be shy!
Serve warm with extra butter, maple syrup, or even a dollop of greek yogurt.
A breakfast that pulls double duty: pancakes for you, seasoning for your skillet. By using lots of butter to subtly fry the pancakes in the butter fat this recipe keeps your pan slick and smooth.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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