Cornmeal Pancakes W/Blueberry Sauce
Usually, when my husband works regular hours (which is almost never), Saturday morning is the only day of the week that we get to really indulge in a nice big breakfast. With the exception of the occasional ‘breakfast for dinner’ plan, we are just too busy Sunday mornings before church to do anything other than cereal or a quick pancake or muffin I have in the freezer. On the days when he is at home in the mornings, I get to take my time and experiment with all the recipes that are in my Breakfast & Breads stack. And it is a biiiig stack!
This weekend I was in the mood for something other than eggs and bacon but I didn’t have time to make something extremely labor intensive. Trust me, I wanted to. I have had cinnamon rolls on my mind for weeks now and one of these days-or actually, evenings because the recipe I have has you make them the night before-I am just going to buckle down and do it. But it soooo hot! Turning on my oven right now is at the bottom of my list of fun things to do. The VERY bottom. Right next to running for recreation and painting my nails. So, pancakes it is!!
Have I ever told you that I am a sucker for just about any recipe that contains cornmeal? I love the stuff! Corn bread, casseroles, muffins, you name it. Sooo good. And these pancakes are perfect. Not so grainy that they taste gritty, and just sweet enough to be kind of special. The blueberry sauce has all natural sweeteners and goes so well with the pancakes, you don’t want to skip it.Cornmeal Pancakes W/Blueberry Sauce
Recipe adapted from Cooking Club of America
1 c cornmeal
3/4 c white whole wheat flour
3 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 c buttermilk
2 T canola oil
Mix all dry ingredients together in a medium mixing bowl. In separate bowl, beat the buttermilk, eggs and oil together with a fork, just until the eggs are lightly beaten. Add to the dry ingredients and stir carefully, just until evenly mixed but leaving a few lumps. Let batter sit for a few minutes before frying them in a little butter over medium heat. Serve with blueberry sauce.
1 pint (2 c) fresh or frozen blueberries
Splash of water
1/4 c maple syrup (recommended) or honey
1 tsp, rounded of cornstarch
Put first three ingredients in a small saucepan and bring to a simmer. Turn down heat just so that it barely bubbles, letting it cook until the berries burst-about 5 minutes. Mix the cornstarch with just a tiny bit of water (1T or so) to make a slurry and pour into the berries, stirring and cooking till thick, about another 30 seconds more. Serve over pancakes and store any leftovers in the fridge.