Sweet Corn and Blueberry Pancakes

I read an article about ‘Market Fresh Breakfasts’, and I had bookmarked it in the aim of giving it a try when I came across truly market fresh ingredients. I live at a stone’s throw from a beautiful park/blueberry farm and once a year they have a ‘U Pick’ Season. Somehow, when something good is nearby, you really don’t make the time to use it. It was so true in my case, wherein although I walk through the farm every time I go on a walk, I have never picked a berry. But, I did buy fresh berries off the farm stands, and I wanted to put it to good use. I also had some fresh corn I got from the grocery store, and I decided to put those two together for breakfast.

I followed the recipe from the website, except that I didn’t have buttermilk. I substituted a mix of whole milk and some lemon juice that worked pretty well. If you do have buttermilk on hand, use 11/2 cups of buttermilk in place of the milk and lemon juice.

Ingredients:
1 cup coarse ground cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons sugar
2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
1 large egg
1 1/2 cups milk
1 1/2 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh corn (approximately 1 large ear, corn trimmed off cob)
1/2 cup blueberries
Maple syrup for serving

Method:
Combine the milk and lemon juice and set aside for atleast 5 minutes. Meanwhile, whisk the dry ingredients:
cornmeal, flour, salt, baking soda and sugar in a bowl. Add the melted butter, vanilla extract and beaten egg to the milk mixture and whisk to combine. Stir corn and blueberries into the liquids mixture. Combine dry and wet ingredients. Take care not to overmix. Let batter stand for about 5 minutes.

Heat a griddle or flat pan over moderately high heat until it is hot and brush it lightly with the additional butter. Drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly, thinning the pancakes, to form 3 1/2- to 4-inch cakes. Cook the cakes for 2 to 3 minutes on each side, or until golden. Serve hot with maple syrup.

Verdict: Fresh and sweet, this was a very good alternative to the regular pancakes. The blueberries burst and almost became syrupy in the pancakes which I loved. The vanilla extract added a floral sweetness, and I am glad I added it. Wonderful farm fresh breakfast!

I am also sending this to the ‘Veggie/Fruit of the Month’ event started by Priya and featuring Corn this month.

Also, sending these to ‘Breakfast Club – Pancakes’ event at my friend Krithi’s kitchen, series by Helen.

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