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 )

Cornmeal and fresh blueberries add texture to this breakfast treat. Serve with maple syrup or a blueberry compote (image via LA Times)

| Yield: 10 pancakes | Time: 35 minutes |


Preparation:

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

2. Whisk in eggs.

3. Stir in milk, butter or oil, vanilla, and maple syrup.

4. Lightly grease a cast iron skillet or frying pan and set on stove over medium heat. Pour ¼ cup of the batter in the hot skillet, then sprinkle on a handful of blueberries. 

5. Cook for 1 to 1½ minutes, then flip and cook the other side for another minute. Repeat to make the full batch.

Ingredients:

1¼  cups flour

¾ cup cornmeal

2 T sugar

½ tsp salt

2 eggs

1 ¾ cups milk

2 T melted butter or vegetable oil

1 tsp vanilla

1 T maple syrup

2 cup blueberries


This recipe is excerpted from  Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables , by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is  Growing Good Food: A citizen’s guide to backyard carbon farming , available for pre-order now.

This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.