Blueberry Cornmeal Pancakes

Cornmeal and fresh blueberries add texture to this breakfast treat. Serve with maple syrup or a blueberry compote (image via LA Times) — Many of my blueberry hunting expeditions during summers in New Hampshire were fueled by the promise of these pancakes. My mother loved to make them. Cornmeal adds texture to this classic breakfast treat. Serve with blueberries, or without them. They’ll taste good either way. (image via LA Times)

| Yield: 10-15 pancakes, depending on size | Time: 35 minutes |

This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables, by Acadia Tucker.

Ingredients:

1 1/2 cups flour

1/2 cup finely ground cornmeal or corn flour

2 tablespoons sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/4 tsp salt

2 eggs

1 3/4 cups milk or non-dairy milk

2 tablespoons melted butter or oil

1 teaspoon vanilla

1 tablespoon maple syrup

1 1/2 cup blueberries (optional)

Preparation:

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

In a small bowl, add milk, butter or oil, vanilla, and maple syrup and whisk in eggs. Pour the liquid ingredients into the bowl with the dry and mix well.

Lightly grease a cast iron skillet or frying pan and set on stove over medium heat. Pour 1/4 cup of the batter in the hot skillet, then sprinkle on a handful of blueberries.

Cook until bubbles appear, then flip and cook the other side. Repeat to make the full batch.

Serve with more blueberries, and maple syrup.

Note: Swap in other berries if you don’t have any blueberries, or just leave out the berries entirely. These pancakes will still taste good.