In addition to juicy blueberries that burst when you sink your fork and teeth into them, blue cornmeal lends a hearty texture and blue hue to this colorful morning meal. Your family will love these blueberry pancakes!
Enjoy blueberry pancakes warm and syrupy
In honor of January’s National Blueberry Pancake Day, give these berry blue pancakes a place on your breakfast table. In addition to juicy blueberries that burst when you sink your fork and teeth into them, blue cornmeal lends a hearty texture and blue hue to this colorful morning meal.
Besides being tender and delicious, these blueberry studded pancakes give you a healthy jumpstart to your day. Based on data from the USDA Human Nutrition Research Center on Aging, blueberries are among the fruits with the highest antioxidant activity. Research has shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables. Antioxidants have been associated with the prevention of cancer, heart disease, and other processes of aging.
In addition, eating a healthy breakfast will rev up your metabolism and likely deter you from ravenously overeating later in the day. Even if you are short on time in the mornings, you can make these pancakes the night before and simply reheat them on a warm skillet when you wake up.
Even better, make a large batch on the weekend and freeze them! Let pancakes cool, then layer them in a large freezer bag with wax paper separating each pancake. Simply place pancakes in the refrigerator the night before to thaw. Enjoy warm and syrupy in the morning.
Makes 6 to 7 pancakes
1 cup all-purpose flour
1/3 cup blue cornmeal*
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1 tablespoon melted butter
1 cup fresh blueberries or frozen, thawed, drained
1. Preheat a griddle or nonstick skillet over medium heat. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda. In a medium-sized bowl, whisk together eggs, buttermilk, and melted butter. Add egg mixture to dry ingredients and, using a wooden spoon, stir until combined.
2. Spray griddle or skillet with nonstick cooking spray. Ladle 1/4 cup batter per pancake onto griddle or skillet and sprinkle with blueberries. Cook until edges of pancakes are set and bubbles burst on the surface, about 3 minutes. Using a wide spatula, flip pancakes and cook for 1 to 2 minutes or until bottom is lightly browned.
3. Serve warm with maple syrup, pats of butter, or dollops of yogurt. If you are feeling edibly adventurous, top pancakes with honey and bleu cheese.
*Blue cornmeal is a finely-ground whole grain from Indian Blue Corn. It can be used in any recipe calling for cornmeal and will give baked goods a blue hue. Blue cornmeal is becoming increasingly available in specialty markets, natural food stores, and the gourmet section of supermarkets and can be ordered online.
On-line sources for blue cornmeal, including recipes:
The Cooking Post (www.cookingpost.com)
Arrowhead Mills (www.arrowheadmills.com)
Bob’s Red Mill (www.bobsredmill.com)