I love cornmeal pancakes because they taste like cornbread and anything that tastes like cornbread is okay in my book. Tessa called these “cookies” and ate two, drizzled with honey, in about seven seconds.
These are fairly healthy in terms of pancakes because they bake up nice and thin; its the fluffy, diner style ones that digest like bricks. Cornmeal can be purchased as “whole grain”, though I had the regular version and these days, there are no extra trips to the store. Pregnancy does funny things to you; two of my strangest current symptoms are complete loss of leg hair and intermittent pain and swelling in my left big toe. True story. No extra trips to grocery stores happening now, just one a week with a loooong list.
Not much else to say, except that these pancakes cry out for maple syrup. NOT “pancake syrup”, made chiefly of high fructose corn syrup (or maybe just regular corn syrup) and caramel color. The real stuff is so alarmingly expensive (I hate when maple syrup, razor blade refills, or electric toothbrush heads are on my grocery list) but the bottom line is that if a product actually COMES OUT OF A TREE, it’s worth your money.
Blueberry Cornmeal Pancakes
Serves 4-6 (makes about 20 pancakes)
1 c. white whole wheat flour
1/2 c. all purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
1 c. cornmeal
3 tbsp. honey
2 tbsp. butter
1 1/2 c. boiling water
1 c. buttermilk
1 1/2 – 2 c. blueberries, fresh or frozen
1. Whisk flours, salt, baking powder and baking soda together in a small mixing bowl.
2. In a large mixing bowl, combine cornmeal, honey, and butter. Pour boiling water on top and stir for about a minute or until butter is melted and mixture is slightly cooled.
3. In a small mixing bowl or measuring cup, whisk eggs and buttermilk until combined.
4. Add dries and wets alternately to cornmeal mixture, starting and ending with dries (flour mixture, egg mixture, flour, egg, flour).
5. Heat griddle or large flat skillet over medium heat. Spray with nonstick spray or coat with butter/oil. Add batter in rounds and top with blueberries while batter is still very wet on top.
6. Flip when edges are set and bottom is golden brown. Cook on second side, about thirty seconds, or until golden. Serve with maple syrup or honey.