Cornmeal Pancakes Recipe with Fresh Summer Blueberries


Cornmeal pancakes with blueberries – it’s been a lifelong preoccupation of mine, if not an outright obsession to perfect the pancakes recipe. It started when my parents took me and my sister for a long weekend to Pennsylvania Dutch Country where we stayed at a Mennonite farmhouse. We immersed ourselves in our hosts’ lives for those few days, living and eating as simply as they did.

Since I grew up in a family that ate simply roasted meats and steamed vegetables for dinner, I went down to dinner that first night expecting something familiar. Sadly for me, it was a casserole. With my expectations set to low, the next morning I was pleasantly surprised: breakfast was an Amish cornmeal pancakes recipe topped with blueberries. Although the notion of blueberry pancakes was nothing new to me, the cornmeal pancakes was. I was captivated by the lightly nutty, crispy edges that concealed their tender texture. I still am.

Read more about the benefits of berries

Cornmeal need not be made from genetically modified corn – simply look for the “organic” and the “non-GMO” labels. Cornmeal is also naturally gluten-free. Cornmeal is a rich source of fiber and vitamins, and low-fat buttermilk is a rich source of calcium, potassium, and probiotics.

So, savvy readers, you can feel extra good about these cornmeal pancakes, especially with those yummy blueberries heaped on top.

 

Cornmeal Pancakes with Blueberries

makes 6 servings

Ingredients:
3/4 cup flour
3/4 cup stoneground organic cornmeal         
2 tbsp NOW Real Food Sugarless Sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp Maison Orphée Organic Sunflower Cooking Oil
2 large eggs
1¼ cups buttermilk

Read more about studies on GMO corn

Directions:
Combine all dry ingredients with a fork. In a separate bowl, combine liquid ingredients with a whisk. Add liquid to dry ingredients, mixing just until blended. Use a large, heavy griddle, if possible. Coat with oil (butter burns too quickly), heat over a medium flame. Test whether it’s ready by flicking a drop of water onto the pan. Only when it dances then evaporates, are you good to go. For each pancake, pour a ¼ cup of batter. Cook for 90 seconds and flip (bottom should be golden). Cook another minute and remove from heat, serve, and repeat. Heap those blueberries on with pure maple syrup, and enjoy!



Image: totoro friend


By Lauren Cahn| July 20, 2014
Categories:  Recipes

About the Author

Lauren Cahn

Lauren Cahn

Lauren Cahn has written extensively about yoga, health and wellness since 2004, when she earned her first yoga teaching certification from Cyndi Lee’s Om Yoga Center (NYC).

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