Sunday, August 7, 2011

Pancake Sunday, Blueberry Edition

What's better than Sundays?
Pancakes on a Sunday.
And what's better than pancakes?
Blueberry Pancakes.

But really, anything is good in pancakes, and my main squeeze is actually what you put on them. Yes, in truth, while I do like the pancake or waffle or french toast itself, I enjoy them simply as the vehicle of my true love, Maple Syrup... (!)That being said, we like a good Blueberry Pancake here in this house, and with fresh berries on hand, the mission was clear.
Made with cornmeal, these pancakes come out light and crispy and bursting with blueberry flavor.
Make them. Love them.
And douse heavily with Maple Syrup before eating.

Blueberry Cornmeal Pancakes
(makes 16 pancakes)
- 1 1/2 c flour
- 1 c cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 4 tbsp sugar
- cinnamon (optional)
- 2 c milk
- 4 eggs (2 yolks)
- 3 tbsp butter (melted)
- 1 tsp vanilla extract
- 1 1/2 c blueberries
Mix the dry ingredients, and in a separate bowl, mix the wet. Then pour the wet into the dry, mix, and then stir in the blueberries. Coat skillets in canola oil and melt a pat of butter in each. When the butter begins to crackle, spoon batter into pan, and when the cakes begin to bubble on top, use spatula and flip, frying them golden brown on each side.

I found this recipe at Closet Cooking.

1 comment:

  1. Your pancakes look great! I couldn't go without maple syrup either. :)