I chased that cornmeal and blueberry dream combo one more time and at last I found the perfect recipe. (Note – I gave up on the lemon aspect. See other attempts here.) But these pancakes were very good. Easy to make, I had everything on hand, they were delicious and everyone liked them. I have also been very interesting in recipes that don’t require an oven, because it has been as hot as the surface of the sun lately and we don’t have air conditioning.
These pancakes are based on the cookbook Feed Zone Portables which I have been using a lot lately! (Waffles, baked eggs, and frittata) I highly recommend this book for homemade snacks you can eat at school or for breakfast or on runs/bike rides/hikes if you want to avoid a prepackaged bar and you are not a fan of peanut butter and jelly.
Usually with cookbook recipes I say to just buy the book but I am going to share my version here because I changed a lot and I want to remember this one. You’ll definitely want the book if you want to make this dairy free and not gluten free, but made with interesting flours. I’m also going to share my method for using the least amount of tools and dishes. (When a recipe says to whisk, 99% of the time I use a fork. Why get the whisk out for stuff that doesn’t need to be fluffy? Whisk dry ingredients? Never.)
Cornmeal Pancakes with Blueberry Sauce
1/2 Cup Frozen blueberries
2 T sugar (or to taste)
I just defrosted the blueberries and then mixed in the sugar and let it sit while I made the pancakes. Pretty easy.
1 cup cornmeal
1/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1 cup milk
1 egg lightly beaten
2 tablespoons melted butter
Add all dry ingredients to a bowl and mix with a fork.
Measure the milk in a glass measuring cup and heat for 30 seconds in the microwave. Crack the egg into the measuring cup and stir well with a fork. Melt the butter in the microwave (make sure it isn’t too hot, you don’t want to cook the egg.) and add to the egg and milk. Stir well with the fork.
Add the wet ingredients to the dry ingredients and stir with the fork until just mixed. Allow to rest for a second while you heat the griddle. It may seem a little runny.
I make these pancakes in a cast iron skillet, adding a little butter occasionally to get that yummy pancake look on top. Ladle about a 1/4 a cup of batter for each pancake onto the skillet, flipping when you see a lot of bubbles and the sides look a little cooked.
Serve with blueberry syrup, but offer maple syrup for weirdos who don’t like blueberries.