As I mentioned in the Summer Pulled Pork post, the summer season induces my desire to eat all of the blueberries I can find. I also mentioned in that post how much I like pairing blueberries with corn. Adding blueberries to the pancake recipe Jill learned from her grandpa — where yellow corn meal is the secret ingredient — accomplishes both of these goals. Here are two adaptations of the pancake recipe Jill learned from her grandpa.
The first adaptation is simple: Make pancakes as usual and drop in a handful of blueberries as they cook on the skillet.
Mix together the following ingredients in a large bowl:
- 1 cup flour
- 1 cup cornmeal
- 1/2 tsp salt
- 3 tsp baking powder
- 1/4 cup sugar
- 1/4 cup oil
- 1-1/4 to 1-1/2 cup milk
In a mixing bowl, combine the dry ingredients. In a large measuring cup, combine the wet ingredients. Slowly add the wet ingredients to the dry ingredients, making sure not to over mix. The batter should be pourable, but not soupy. Ladle batter onto a hot, greased skillet (about 300 to 325 degrees). Immediately add a small handful of blueberries to each pancake. When bubbles appear on the surface, flip the pancake and cook until the pancake is done throughout. Serve immediately.
I cooked a few turkey sausages and Jill make a quick fruit salad to go with the pancakes.
These pancakes are incredible. However, to be able to enjoy them with a little less guilt, I came up with a second adaptation: Make the pancakes lighter by substituting the oil with yogurt and the egg with ground flax seed.
Add 1 tablespoon of flax meal to a small bowl. Pour 3 tablespoons of water over the flax meal and mix together with a fork. Set the bowl in the refrigerator while you measure and mix together the other ingredients.
Mix the other ingredients together as noted in the previous recipe, replacing the 1/4 cup oil with 1/4 cup plain Greek yogurt and the egg with the flax meal and water combination.
Cook the pancakes according to the recipe above, adding in the delicious blueberries.
Although the flax meal “egg” and the yogurt substitute for oil make the pancakes a little healthier, they do not make the pancake any less delicious. These lighter pancakes are slightly chewier, but they are far from being rubbery or unpleasant.
This summer is a great time to experiment with blueberry recipes and to enjoy delicious blueberry pancakes. A story ran on NPR yesterday, explaining that the blueberry crops this season were bountiful and that prices are currently low because of the market saturation. As the season ends, the blueberry prices will start going up, so whip up some brunch or enjoy a blueberry pancake breakfast for dinner tonight.