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Cornmeal Blueberry Pancakes




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction


Note: From Chef Scott Rosenbaum of Wilde Roast Cafe in Minneapolis. "When I was growing up in Nebraska, my granddad would make these when we would spend the weekend with him," said Rosenbaum. "They're so good we would eat them plain off the griddle, with lots of butter and maybe a little sorghum molasses." Rosenbaum suggests preparing the batter the night before and refrigerating it in a tightly sealed container. "That way the cornmeal softens a bit more," he said. "Although they're just fine if you use the batter right away, they'll have a nice little crunch. That's why the recipe calls for boiling water, because it begins that softening process."


List of Ingredients




• 1/2 c. flour

• 3 tsp. baking powder

• 1/2 c. cornmeal

• 1/2 tsp. salt

• 1 tbsp. sugar

• 1/2 c. boiling water

• 1/4 c. milk

• 4 tbsp. (1/2 stick) unsalted butter, melted

• 1 egg, beaten

• 1 c. fresh blueberries


Recipe



Preheat griddle over medium-high heat (350 degrees if using an electric griddle). In a small bowl, whisk together flour and baking powder and reserve.

In a large bowl, stir together cornmeal, salt and sugar. Add boiling water, stir and let stand 5 minutes. Stir in milk, butter and egg. Add flour mixture and stir until smooth.

Pour batter onto a hot griddle. Sprinkle pancakes with blueberries and cook until pancake is bubbly all over and edges are crisp. Turn pancakes and cook an additional 2 minutes, until pancake is golden brown. Serve with butter and pure maple syrup.

Nutrition information per serving:

Calories 283 Fat 14 g Sodium 686 mg Carbohydrates 36 g Saturated fat 8 g Calcium 236 mg Protein 6 g Cholesterol 85 mg Dietary fiber 2 g Diabetic exchanges per serving: 2½ bread/starch, 3 fat.


Serves 4.