Blueberry Corn Pancakes

 

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GF Lemon Blueberry Cornmeal Pancakes (Dairy-Free)

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Ingredients. 1 package (8-1/2 ounces) cornbread/muffin mix. 1 cup fresh or frozen blueberries. 1/3 cup canned white or shoepeg corn.

Maple syrup. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes.

Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Cornmeal and blueberries give buttermilk pancakes texture and lots of great flavor. Serve these pancakes with butter and maple syrup or golden cane syrup. They’re a nice change of pace from plain pancakes or basic blueberry pancakes. Blueberry sauce would be wonderful on these pancakes as well.

In a small saucepan, combine 1 cup (170g) of the blueberries, syrup, cinnamon and lemon juice. Bring to a simmer over medium low heat and cook, stirring frequently, until the blueberries have popped and released their juices and the mixture is syrupy, 4 minutes. Keep warm over low heat. The combination of blueberries with blue cornmeal, toasted pecans, buttermilk and a touch of coconut oil creates a slightly sweet, nutty flavor and texture that is delightfully different from most pancakes. For the cornmeal, I use atole which is a toasted blue cornmeal found at.

Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk.

Pour the melted butter into mixture. Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday.

Super fluffy Cornbread Blueberry Pancakes are what you get when you’re craving both cornbread and a pancake. The combination of the cornmeal and blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu. For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs.

Pour the milk mixture into the dry. This is the best blueberry syrup recipe. Perfect for pouring over fluffy pancakes, thick waffle or spoon over crepes.

Ready to serve in less than 10 minutes this delicious homemade blueberry syrup can be made with your choice of fresh or frozen blueberries.

List of related literature:

For serving, stack the pancakes on individual plates and add toasted pecan halves between the layers and along the edges.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

BLUEBERRY WHOLE-GRAIN PANCAKES: Fold 1/2 cups (9 ounces) blueberries, preferably small ones, into the batter.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

3 Toss blueberries with cornstarch; add to flour mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Toss the blueberries with the cornstarch mixture, and spoon into a greased (with shortening) 10-inch cast-iron skillet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

In 3-quart saucepan, combine blueberries, 2/3 cup sugar, and cornstarch mixture; heat to boiling over mediumhigh heat, stirring.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

I used Walden Farms brand chocolate syrup and pancake syrup and topped the pancakes with a small teaspoon of either.

“Keto Kid: Helping Your Child Succeed on the Ketogenic Diet” by Deborah Ann Snyder, DO
from Keto Kid: Helping Your Child Succeed on the Ketogenic Diet
by Deborah Ann Snyder, DO
Springer Publishing Company, 2006

Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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6 comments

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  • I know you are already professional but I just give you a tip for your pan cake, if you dont use that much oil and just with a oil spry make your pan bit greasy then your pan cake will turn quite easy and not break down, and I love your channels and energy you have in your videos:)

  • This is a recipe that a very simple guy ( like myself) can enjoy all by itself. I have made these puppies 3 times since watching you make em lol. I tweeked em, slathered peanut butter on em, honey and each time ate em for breakfast w/ my coffee or snacked on the left overs. Thank you for hosting this channel, and for being so sweet.

  • Omg, I want to make them now!!!
    Unfortunately it is a pain to get your hands on fine cornmeal over here in Germany, but I will!!!
    Could I use lemon juice to curdle the milk in the first place? The more lemony the better, in my book. ��
    Just discovered your channel and insta-subbed for this video alone! ��

  • No oil mama… ❤ I use pureed banana in Bullet kitchen appliance. I put the banana two bananas to be exact with almond or rice milk and blend instead of the oil… ❤

  • Cornmeal and blueberries really like each other; don’t know why. These look hearty but not heavy. I know you are following these recipes to the letter, but I’d suggest mixing the batter and letting it sit for 10 or 15 minutes to let the cornmeal really rehydrate, only after that adding the blueberries. TFP, and have a safe and pleasant Fourth of July!

  • I never comment…but I just had to this time. Omg, I laughed out loud at your blackberry squirt squirt squirt! Lmao!! Your expression, hilarious.