Pancakes and Saturday Mornings go together like salt and pepper. For a bit of a twist on your typical blueberry pancakes, I added cornmeal to the batter, as well as a mix of blueberries, blackberries and raspberries.
The cornmeal is subtly sweet and plays a perfect foil to the tart summer berries. Drizzle with maple syrup, top with a dollop of whipped cream, and you've got yourself a deliciously fresh take on your weekend pancake ritual.
Very Berry Corn Cakes
Ingredients
· 1 ½ cup fine ground, yellow corn meal
· 1 ½ cup flour
· ¼ cup sugar
· 2 tbsp baking powder
· ½ tsp salt
· 2 cups buttermilk
· 2 eggs
· 1 tbsp vanilla
· 1 cup milk
· ½ cup blueberries
· ½ cup raspberries, halved
· ½ cup blackberries, halved
· Butter
· Maple syrup
· Whipped cream
In a large mixing bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a large measuring cup, whisk together the buttermilk, eggs, and vanilla extract. Whisk the buttermilk mixture into the flour mixture. As needed, drizzle in the milk while whisking to thin the batter. Gently fold the blueberries, raspberries, and blackberries into the pancake batter.
Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Serve the pancakes with maple syrup and whipped cream.
Makes 16 4-in pancakes
GF Friendly
Gluten Free Friendly!
Swap the flour for Cup4Cup GF flour blend. If desired, you can swap half of the flour for oat flour.
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