Blueberry Pancakes

(Lighter) Blueberry panckaes

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
  • Egg
  • 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.

Add a small handful of blueberries
Add a small handful of blueberries

I cooked a few turkey sausages and Jill make a quick fruit salad to go with the pancakes.

Blueberry Pancake Breakfast
Blueberry pancake breakfast

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.

Flex meal egg substitute
Flax meal and water make a good egg substitute

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.

Substitute the oil with plan Greek yogurt
Substitute the oil with plain Greek yogurt

Cook the pancakes according to the recipe above, adding in the delicious blueberries.

(Lighter) Blueberry panckaes
(Lighter) Blueberry Pancakes

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.

(Lighter) Blueberry Pancake Breakfast
(Lighter) Blueberry Pancake Breakfast

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.

Pancakes with Grandpa

Grandpa Lucas is one of my favorite people in the whole world. When I was a little kid, I always looked forward to making pancakes with Grandpa, especially on a Saturday night when we would have breakfast for dinner. A chemist by training and an educator at heart, Grandpa would draw the chemical structure of baking powder on a napkin and explain why adding this to the pancakes made them fluffy.

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When I was home for the weekend in October, Grandpa came over on Sunday morning and make pancakes. It was a wonderful treat. I don’t ever remember grandpa adhering strictly to a recipe. He does, however, have a secret ingredient – yellow corn meal.

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The other trick? Cooking the pancakes in a hot, buttered cast iron skillet.

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Love this. 
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These pancakes are perfect – not too sweet, perfectly fluffy, and with a great texture from the cornmeal.

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We served our pancakes with pure maple syrup and sausage made from the pig my grandpa bought at the Polk County 4H competition where he regularly serves as a judge. Classic Polk County. Quality delicious sausage.
IMG_0584There is nothing I love more than making pancakes with Grandpa. I hope you will made these pancakes to share with someone  you love.

Grandpa’s Pancakes

  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/4 cup oil
  • Egg
  • 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 overmix. The batter should be pourable but not soupy. Ladle into a hot, greased skillet. When bubbles appear on the surface, flip the pancake. Serve hot and delicious with syrup and a side of bacon or sausage.

Banana Peanut Butter Chip Pancakes

Banana pancakes are one of my favorite weekend breakfasts, but I do not make them often because Jill and I go out bicycling most Saturday mornings. A couple of weekends ago, we decided to take a Saturday off from bicycling and make brunch instead. With a box of Trader Joe’s Multigrain Baking and Pancake Mix in the pantry and a couple of bananas ready to be eaten, I decided to make banana pancakes for Saturday brunch.

For a tasty variation on more traditional banana pancakes, I substituted almond milk for the milk in the pancake recipe on the Trader Joe’s Multigrain Baking and Pancake Mix package to give the pancakes a slightly nuttier flavor. I then ladled the prepared pancake mix onto a hot griddle and dropped slices of banana and peanut butter chips onto the individual pancakes as they cooked. I flipped the pancakes over long enough to brown the natural sugars in the bananas and make sure the pancakes were cooked.

Pancakes with bananas and peanut butter chips
Pancakes with bananas and peanut butter chips

Cooking pancakes with almond milk and bananas gave them a taste almost reminiscent of banana bread. The hot skillet cooked the pancakes while softening the bananas and brining out their sweetness. The peanut butter chips, although decadent, proved to be a natural pairing with the bananas. The peanut butter chips also reminded me of another type of pancake I remembered loving as a kid – chocolate chip pancakes.

Banana peanut butter chip pancakes, turkey sausage, and hot coffee
Saturday brunch

Complemented with turkey sausage patties and a hot cup of coffee, these banana peanut butter chip pancakes made for a great Saturday brunch.