Wednesday, September 19, 2012

Spiced Cornmeal Blueberry Pancakes

These were so good my husband said they didn't need butter or maple syrup, but we used both anyway!

Spiced Cornmeal Blueberry Pancakes

(Makes about 16 pancakes)
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal (I prefer coarse but any consistency is fine)
1 heaping Tablespoon sugar in the raw or brown sugar (preferably organic)
1 Tablespoon aluminum free baking powder
1/2 teaspoon coarse sea salt
Spices optional but recommended:
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 Tablespoons butter, melted and cooled slightly
1 large egg
2 cups skim milk (any fat content is fine)
1/2 teaspoon vanilla
1 cup frozen or fresh blueberries (don't bother to thaw)
Optional: Dried and/or fresh fruit, toasted nuts, chocolate chips, marshmallows etc...

Preheat your oven to 200°F.

Whisk together dry ingredients to incorporate and then set aside. Combine the wet ingredients separately, then add them to the dry ingredients. If the batter is too thick, add milk in small additions until you get a fluffy/molasses like viscosity. Add the melted butter quickly while stirring vigorously so it won't cook the eggs. Don't worry if there are a few lumps. Allow the batter to sit and rest for 20 minutes. Fold in the blueberries just before cooking.

Heat the griddle until water sputters when dashed on the surface. Add a pat of butter, let it bubble up and spread it over the griddle's surface. Ladle the pancake batter for the size pancake you desire. Cook until bubbles begin to appear on the uncooked side (there will only be a few because this batter is fairly thick). Flip and cook for another three minutes or so until golden. Place on a plate in a warm oven and proceed with the rest of the batter.