Blueberry Lemon Cornmeal Pancakes

Blueberry Lemon Cornmeal Pancakes

Over the past couple of years, I don't get much opportunity to make pancakes anymore because my 10 year old daughter Olivia now considers that to be her area of expertise and generally I am not even allowed in the kitchen when she makes hers. I was up before the kids this morning though and got to make my personal favorite pancakes. This is a very nice pancake recipe; very light but with a great texture that is no doubt helped by the addition of cornmeal to the batter. The lemon and blueberry flavors combine very well in this recipe as well.

Thanks to Olivia and Noah, my two little photography assistants who helped get such a great shot at just the right moment. ;)

Originally published on April 26, 2008.

Blueberry Lemon Cornmeal Pancakes

Recipe by Barry C. Parsons

Some of the lightest, tastiest pancakes ever. Breakfast heaven.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: About 2 1/2 dozen pancakes.
Ingredients

• 1 1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 2/3 cup yellow cornmeal
• 4 tbsp sugar
• 4 tbsp lemon juice
• 1 3/4 cups milk
• 2 egg yolks
• 1/4 cup melted butter
• 2 tbsp lemon zest, finely chopped
• 2 tsp vanilla extract
• 2 egg whites
• 2 cups blueberries, fresh or frozen

Cooking Directions

1. Sift together the flour, baking powder, baking soda, salt, cornmeal and sugar. Set aside.
2. Mix together the milk and lemon juice and add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
3. Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.
4. Beat 2 egg whites until soft peaks form and fold gently into the batter.
5. Pour batter by ¼ cup measures into a preheated oiled griddle pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.

Blueberry Lemon Cornmeal Pancakes

Over the past couple of years, I don't get much opportunity to make pancakes anymore because my 10 year old daughter Olivia now considers that to be her area of expertise and generally I am not even allowed in the kitchen when she makes hers. I was up before the kids this morning though and got to make my personal favorite pancakes. This is a very nice pancake recipe; very light but with a great texture that is no doubt helped by the addition of cornmeal to the batter. The lemon and blueberry flavors combine very well in this recipe as well.

Thanks to Olivia and Noah, my two little photography assistants who helped get such a great shot at just the right moment. ;)

Originally published on April 26, 2008.

Blueberry Lemon Cornmeal Pancakes

Recipe by Barry C. Parsons

Some of the lightest, tastiest pancakes ever. Breakfast heaven.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: About 2 1/2 dozen pancakes.
Ingredients

• 1 1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 2/3 cup yellow cornmeal
• 4 tbsp sugar
• 4 tbsp lemon juice
• 1 3/4 cups milk
• 2 egg yolks
• 1/4 cup melted butter
• 2 tbsp lemon zest, finely chopped
• 2 tsp vanilla extract
• 2 egg whites
• 2 cups blueberries, fresh or frozen

Cooking Directions

1. Sift together the flour, baking powder, baking soda, salt, cornmeal and sugar. Set aside.
2. Mix together the milk and lemon juice and add to the dry ingredients along with the egg yolks, lemon zest, vanilla extract and melted butter.
3. Stir together slightly with a wooden spoon, only enough to just form a batter. Lumps are a good thing in pancake batter.
4. Beat 2 egg whites until soft peaks form and fold gently into the batter.
5. Pour batter by ¼ cup measures into a preheated oiled griddle pan on medium heat or 375 degrees F on an electric griddle pan. Sprinkle each pancake with blueberries. When bubbles start to break the surface of the pancake, it is time to flip them and cook for about another 2 minutes until golden brown.