Yesterday I made Blueberry Cornmeal Pancakes, and I got the recipe from the King Arthur Flour Whole Grain Baking Cookbook. They tasted like blueberry cornbread, and I'm happy with how they turned out. Plus, my two-year-old kiddo loved them.
Here's the recipe:
Blueberry Cornmeal PancakesSource: King Arthur Flour Whole Grain Baking
Yield: 14 (3-inch pancakes)
Cooking Time: 5 to 6 minutes
1/2 C whole yellow cornmeal
2/3 C boiling water
3 T butter, melted
1/4 to 1/3 C milk
1 egg, beaten
1/2 C whole wheat pastry flour
2 T sugar
1 T baking powder
1/2 t salt
1 C blueberries, fresh or frozen
1. Place the cornmeal in a medium bowl. Pour the boiling water over it, stir the mixture thoroughly and let it sit for 15 minutes. This step allows the cornmeal to absorb the liquid, and it will be quite stiff at the end of the 15 minutes.
2. Stir in the melted butter to loosen the mixture.
3. Measure the milk in a small liquid measuring cup; use the smaller amount of milk if your berries are frozen. (Note: I used the smaller amount of milk, but the batter ended up VERY thick. When I make the recipe again, I'll use the larger amount of milk.) Beat the egg into the milk and stir the mixture into the cornmeal. Combine well to be sure there are no lumps.
4. In a separate bowl, combine the pastry flour with the sugar, baking powder, and salt. Add the dry ingredients to the cornmeal mixture and combine with a few swift strokes.
5. Let the batter sit for 15 minutes, then stir in the blueberries.
6. Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. You'll need very little fat to cook these pancakes, as there's butter in the batter.
7. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, 1/4 cupful at a time. (Note: If your batter is thick, 1/4 C of batter is too much for each pancake. I recommend eyeballing it and using less batter per pancake.)
8. Let the pancakes cook on the first side until bubbles begin to form around the edges, about 3 minutes. These pancakes take a little longer to set than most. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface or being too pale.
9. When the cakes are set through the center, flip them and let them finish cooking on the second side, until they're golden brown, 1 to 2 minutes more. Serve immediately.
Nutrition information per serving: (2 pancakes): 16 g whole grains, 153 cal, 7g fat, 4g protein, 17g complex carbohydrates, 3g sugar, 2g dietary fiber, 45mg cholesterol, 339mg sodium, 104mg potassium, 62RE vitamin A, 2mg vitamin C, 1mg iron, 167mg calcium, 279mg phosphorus.
Final Notes: Considering that the daily recommended intake of whole grains is 48 grams, these pancakes are a good way to start the day (or end the day, if you make them for dinner). And 3g of sugar is very low, even with all the blueberries in the batter. So I will definitely be making them again, and maybe doubling the recipe next time so we can freeze some for later.
