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Blueberry Cornmeal Pancakes

August 9, 2013
by Greg Georgaklis

I’m always looking for something simple, special, and nutritious to start the day for my family. Pancakes are always a favorite and these bump up the whole grain intake and add blueberries for a tart sweetness – also a good antioxidant.

Based on the recipe in the cooking bible that is The Joy of Cooking, a few small adjustments make these a full FTY event. On the plate above you’ll see Jack’s cornmeal and whole wheat flour (you could also use his butter), Eric’s eggs, Adam’s berries, honey from Chas, and a splash of milk from Earl and Amy. Oh yeah… I drizzled Sarah and Ray’s Grade A Medium Amber on top at the table.

Blueberry Cornmeal Pancakes  
Serves: 4
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 2 tablespoons honey or maple syrup
  • 1 cup boiling water
  • 1 egg
  • ½ cup milk (buttermilk, soy, or rice could also work)
  • 2 tablespoons melted butter
  • ½ whole wheat flour
  • 2 teaspoons baking powder
  • 1½ cup blueberries (fresh or frozen)
  1. Measure out the cornmeal, salt, and sweetener. Slowly stir in the boiling water, cover and let sit for 10 minutes. Beat the egg, milk, and butter together in a separate bowl, then add to the cornmeal mixture. Sift the flour with the baking powder, then add to the batter with a few strokes, then add the blueberries with a few more strokes - be careful not to over mix here.
  2. Cook on a medium hot pan or griddle. I use a little butter to grease the surface and use about ⅓ cup batter per pancake. Serve hot with syrup.
  3. I often double the batch and freeze the extra. They warm up in a toaster oven for a quick snack or another breakfast.