Blueberry Cornmeal Pancakes

For those who like tasty pancakes and also those who happen to have gluten allergies, cornmeal pancakes are made for you. The recipe calls for blue cornmeal which apparently has a nuttier flavor and more nutritional value than yellow cornmeal, but blue cornmeal isn’t even carried by Whole Foods! When I find it, I’ll try it. The recipe also prefers blue cornmeal because the alkalinity of the baking soda makes the blue color more prominent. Good to know if you are ever caught in a challenge to make ‘blue only’ food on Top Chef.

The pancakes turned out like blueberry cornbread muffins, but better. I’d definitely make them again. Here’s the recipe:
1 C. blue cornmeal (used yellow instead…resulting in a cool greenish/blue pancake color after blueberries were added)
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
.5 tsp. salt
1 C. milk
2 large eggs, lightly beaten
3 T. melted, unsalted butter
.5 C. all-purpose flour (I used corn flour to avoid a gluten allergy)
1 C. fresh blueberries (i used thawed frozen and loved the blue juice that accompanied them)

1. mix all dry ingredients except flour and all wet ingredients in a separate bowl
2. Combine the wet and dry ingredients and let sit for 10 minutes (so the baking powder and soda can do their magic)
3. Then add in the flour just until it disappears. Then fold in blueberries and DO NOT MIX further.
4. Cookem’ until their done on a griddle. Top with whatever floats your pancakes. 🙂

Yuummmmmm, brunch.


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