Home
Events
Portal
Latest images
Register
Log in
Hi all--
These would be great to make for Dad on his day....or just any time for a special breakfast.
Enjoy--
hugs,
Peg
Blueberry Cornmeal Pancakes
1 cup flour
2 TBSP cornmeal
1 TBSP sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 beaten egg
1 cup buttermilk**
2 TBSP oil
1 cup fresh or frozen blueberries
Blueberry flavored syrup--you can buy at the grocery store or make your own....recipe to follow
Combine flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another bowl, combine egg, buttermilk, and oil. Add egg mixture to flour mixture all at once. Stir until just moistened. Batter should be lumpy. Gently fold in blueberries. Pour 1/4 cup batter for each pancake on hot griddle. Cook like normal pancakes. Serve with blueberry syrup.
**If you don't have buttermilk....put 2 TBSP vinegar OR lemon juice in a one cup measure then fill with regular milk. Let sit for 5 minutes, then use as buttermilk.
Recipe for Blueberry Syrup:[/size]
BLUEBERRY SYRUP
1 package (12-oz.) frozen blueberries
2 cups water
1 cup light corn syrup
1 package (1-3/4 0z.) powdered fruit pectin
4 cups sugar
In Dutch oven, combine blueberries, water, corn syrup, and pectin over medium-high heat. Stirring constantly, bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil for 1 minute. Remove from heat. Pour into sterilized jars; cover and cool to room temperature. Store on shelf or in refrigerator. (I store mine in the cupboard for over a year and it is still fine).
YIELD: about 5-1/2 cups syrup.
These would be great to make for Dad on his day....or just any time for a special breakfast.
Enjoy--
hugs,
Peg
Blueberry Cornmeal Pancakes
1 cup flour
2 TBSP cornmeal
1 TBSP sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 beaten egg
1 cup buttermilk**
2 TBSP oil
1 cup fresh or frozen blueberries
Blueberry flavored syrup--you can buy at the grocery store or make your own....recipe to follow
Combine flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another bowl, combine egg, buttermilk, and oil. Add egg mixture to flour mixture all at once. Stir until just moistened. Batter should be lumpy. Gently fold in blueberries. Pour 1/4 cup batter for each pancake on hot griddle. Cook like normal pancakes. Serve with blueberry syrup.
**If you don't have buttermilk....put 2 TBSP vinegar OR lemon juice in a one cup measure then fill with regular milk. Let sit for 5 minutes, then use as buttermilk.
Recipe for Blueberry Syrup:[/size]
BLUEBERRY SYRUP
1 package (12-oz.) frozen blueberries
2 cups water
1 cup light corn syrup
1 package (1-3/4 0z.) powdered fruit pectin
4 cups sugar
In Dutch oven, combine blueberries, water, corn syrup, and pectin over medium-high heat. Stirring constantly, bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil for 1 minute. Remove from heat. Pour into sterilized jars; cover and cool to room temperature. Store on shelf or in refrigerator. (I store mine in the cupboard for over a year and it is still fine).
YIELD: about 5-1/2 cups syrup.