Due to a slight miscommunication I currently have 3 pounds of cornmeal in my pantry. Subsequently, I’ve been trying to get creative with how to use it. I don’t have any buttermilk, which is usually necessary for a lot of cornmeal recipes, but I try not to let that hold me back.
Pancakes are hands down my favorite food. Nothing says “it’s the weekend!!!” like a stack of pancakes, and now more than ever I need to know what day of the week it is.
Perhaps you tried my 2-ingredient pancakes from my Whole30 days. Well, these are not those.
These are fluffy, fruity, carby, and delicious. Experiment with them: Try using sliced banana instead of blueberries, or a different berry, or no berries since it’s impossible to buy fresh produce anymore. Throw in some chocolate chips! Death is inescapable! This isn’t a whole30 blog anymore!!!
Prep time: 10 mins
Total Time: 40 mins (less if you have a griddle where you can cook a few at a time)
Makes about 8 pancakes
Ingredients:
1 cup flour
½ cup cornmeal
1 Tbs sugar
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
Zest of one lemon
Juice of half a lemon
1 egg
¾ cup milk (almond, oat, cow, who cares)
1 Tbs vegetable oil or melted butter (plus butter for the skillet)
1 ½ cups blueberries
Preheat the oven to 200 degrees (yeah you heard me) and place a cookie sheet in the oven.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and lemon zest. Create a well in the center of the dry ingredients and add the wet ingredients: lemon juice, egg, milk, oil. Whisk until combined and only small lumps remain. Stir in blueberries with a spoon or rubber spatula, taking care not to smoosh them.
Let the batter rest while you preheat a skillet over medium heat. Melt some butter in the pan. Pour about ⅓ cup of batter on the pan. Flip after a minute and a half or so, or until small bubbles form on the edges of the pancake. Cook for another minute on the other side. Once the pancake is cooked to your liking, throw it on the cookie sheet in the oven to stay warm.
Repeat until all the batter is used up. Remove the still-warm pancakes from the oven and serve with butter and maple syrup.
Pancakes are hands down my favorite food. Nothing says “it’s the weekend!!!” like a stack of pancakes, and now more than ever I need to know what day of the week it is.
Perhaps you tried my 2-ingredient pancakes from my Whole30 days. Well, these are not those.
These are fluffy, fruity, carby, and delicious. Experiment with them: Try using sliced banana instead of blueberries, or a different berry, or no berries since it’s impossible to buy fresh produce anymore. Throw in some chocolate chips! Death is inescapable! This isn’t a whole30 blog anymore!!!
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| Did you know in pancake ads they use motor oil for "syrup" so it's all dark and drippy? Disturbing stuff. This is maple syrup. |
Blueberry Cornmeal Pancakes
Prep time: 10 minsTotal Time: 40 mins (less if you have a griddle where you can cook a few at a time)
Makes about 8 pancakes
Ingredients:
1 cup flour
½ cup cornmeal
1 Tbs sugar
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
Zest of one lemon
Juice of half a lemon
1 egg
¾ cup milk (almond, oat, cow, who cares)
1 Tbs vegetable oil or melted butter (plus butter for the skillet)
1 ½ cups blueberries
Preheat the oven to 200 degrees (yeah you heard me) and place a cookie sheet in the oven.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and lemon zest. Create a well in the center of the dry ingredients and add the wet ingredients: lemon juice, egg, milk, oil. Whisk until combined and only small lumps remain. Stir in blueberries with a spoon or rubber spatula, taking care not to smoosh them.
Let the batter rest while you preheat a skillet over medium heat. Melt some butter in the pan. Pour about ⅓ cup of batter on the pan. Flip after a minute and a half or so, or until small bubbles form on the edges of the pancake. Cook for another minute on the other side. Once the pancake is cooked to your liking, throw it on the cookie sheet in the oven to stay warm.
Repeat until all the batter is used up. Remove the still-warm pancakes from the oven and serve with butter and maple syrup.