Tuesday, November 30, 2010

Blueberry Pancakes

Pancakes from scratch - like anything else - taste so much better. This blueberry-cornmeal buttermilk pancake recipe is a delicious variation on the classic buttermilk pancakes. The cornmeal gives it a really nice  texture. You can make these pancakes with either fresh blueberries or frozen (I used frozen). By adding fruit to the batter, such as blueberries, strawberries, or raspberries, you will not only make a tasty breakfast, but you will also get a share of vitamins, fiber, and antioxidants. A great way to start your day! 


1 cup all-purpose flour 
2 tablespoon yellow cornmeal 
1 tablespoon Xylitol or granulated sugar 
1 teaspoon baking powder 
½ teaspoon baking soda 
¼ teaspoon salt 
¼ teaspoon ground cinnamon 
1 beaten egg 
1 cup buttermilk 
2 tablespoon olive oil 
1 cup frozen or fresh blueberries 
agave syrup (optional) 


1. Mix the dry ingredients in a bowl. Mix the egg, oil and buttermilk in a separate bowl. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Mix lightly. 

2. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Serve with butter and agave or maple syrup. 

Cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. 

You could also substitute sour cream for the buttermilk. If the batter is a bit thick, you can thin it with whole milk to achieve the desired consistency. 

You could also substitute all-purpose flour with self-rising flour. If you want to make pancakes without baking powder. 


Add the blueberries once the batter has already been poured on the griddle - this will keep them from bleeding. Although, you can also fold in the blueberries in the batter if you'd like to. 

Give your pancakes the airy texture by beating the egg whites until stiff peaks form, then gently fold the beaten whites into the batter and cook the pancakes immediately. 

To help save time in a busy morning, you can combine the dry ingredients ahead of time, so all you have to do is add the wet ingredients like eggs and buttermilk whenever you get a craving for pancakes. 

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