Saturday, July 20, 2013

Blueberry Johnnycakes

Blueberry Johnnycakes
With the abundance of beautiful blueberries this year, I have been revisiting old favorite recipes.  This recipe was one of the first that I shared with guests almost 11 years ago, blueberry johnnycakes.  What are johnnycakes, you might ask?  It is one of the many names given to cornmeal pancakes.  According to what I've read, the early American settlers learned from the Native American Indians how to make flat bread from cornmeal.  It is suggested that cornmeal pancakes traveled well and were called journeycakes, which came to be known as johnnycakes.

Now that you know the history of the word, let me tell you what makes this recipe special.  The combination of whole wheat with the cornmeal gives a wonderful texture and the use of molasses gives a distinctive taste.  I hope you'll enjoy this recipe as much as our guests do.

Blueberry Johnnycakes

1/3 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup yellow cornmeal
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 cup buttermilk
2 Tablespoons molasses
1 egg
2 Tablespoons melted butter
1 pint fresh or frozen blueberries 
  1. Whisk dry ingredients together in a medium bowl.
  2. Whisk wet ingredients together in a medium bowl.
  3. Mix wet with dry just until combined.
  4. Spread about ¼ cup batter per pancake on hot, greased griddle.  Immediately, place 6 – 7 blueberries onto batter.
  5. Cook until golden, turn and cook other side until done.
  6. Enjoy with a little butter and maple syrup.
Thanks for visiting the Americus Garden Inn.  Please visit us on Facebook for the latest photos from the garden and the kitchen.

Saturday, July 13, 2013

Pina Colada Muffins

Pina Colada Muffin

I was looking for a new muffin recipe and came across a recipe for Pina Colada Muffins on the Welcome Home blog.  Marty has been sharing her mother's recipes along with some beautiful inspirational messages.  I did make just a couple of changes to her recipe.  I substituted coconut oil for the butter, I used drained crushed pineapple in place of the chunked pineapple and I omitted the coconut extract.  Because I used the crushed pineapple, I mixed the pineapple into the wet ingredients before mixing all ingredients together.  The result was a delicious, moist, beautiful muffin.  Hope you like it.  Please visit Marty on facebook and let her know I sent you!  And, thanks, Marty, for a great recipe.

Yield:  12 muffins

3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 heaping cup sugar
1/2 cup sweetened coconut flakes
2 eggs, room temperature
1 cup buttermilk, room temperature
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup canned pineapple chunks, drained

Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.

In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix or your muffins will be dry. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.

Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely. 

Pina Colada Muffins