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First, a little history to begin the recipe. Traditional New England cooking evolved with the English settlers having to adapt to new ingredients introduced to them by the Native Americans. One of these ingredients was Indian meal, or cornmeal. It was used to create hearty and filling breakfast dishes like a mush called hasty pudding or baked into pancakes called journey cakes or johnnycakes. Here is our version. ... Janet and Rick Wolfe, former innkeepers
In a small mixing bowl, sift together the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the milk, egg, molasses, and butter until smooth. Add the dry ingredients to the milk mixture and whisk until smooth, being careful not to over-mix.
Lightly butter a griddle over a medium-high heat (425 degrees). Cooking in batches, pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook for about 1 minute, then sprinkle the blueberries evenly onto the pancakes. Cook for about 1 to 2 minutes more (until the edges look dry), then flip over and continue to cook until golden brown.
Serve the pancakes garnished with a few blueberries and confectioners' sugar. Enjoy!
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