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||
- 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)
- 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.
- 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.
- I often double the batch and freeze the extra. They warm up in a toaster oven for a quick snack or another breakfast.