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Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

Join me on a culinary adventure as we dive into the world of Blueberry Cornmeal Pancakes. These pancakes are the epitome of comfort and taste, combining the delicate fluffiness of traditional pancakes with the rustic goodness of cornmeal and the fruity sweetness of blueberries. Get ready to impress your loved ones with this delightful recipe!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: Greece
Calories: 79
Ingredients Equipment Method Video Notes

Ingredients
  

  • ⅓ cup whole grain cornmeal
  • ½ cup orange juice
  • ½ cup whole wheat pastry flour
  • ¾ cup boiling water
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon olive or canola oil
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla
  • ¾ cup fresh (or unthawed frozen) blueberries

Equipment

  • 1 large bowl
  • 1 separate bowl
  • 1 large nonstick skillet or griddle

Method
 

  1. Whisk the cornmeal and boiling water together in a large bowl until the cornmeal thickens slightly, then whisk in the orange juice, sugar and egg; set aside.
  2. In a separate bowl, combine the flour, baking powder and baking soda and stir together well. Add the flour mixture to the cornmeal mixture and stir until just combined, then stir in the oil and vanilla.
  3. Spray a large nonstick skillet or griddle with cooking spray and place it over medium heat. Once the skillet is hot, spoon about 3 tablespoons batter per pancake into skillet.
  4. Cook for about 2-2 1/2 minutes (or until the edges are bubbly). Flip the pancakes and cook for an additional 1 1/2 – 2 minutes, or until golden brown.

Video

Notes

To make these pancakes even more indulgent, serve them with a dollop of whipped cream or a drizzle of maple syrup. The combination of creamy sweetness and the pancake's texture creates a heavenly taste experience. Enjoy every bite and don't forget to share this recipe with your fellow food lovers!