Whole Wheat Cornmeal Blueberry Pancakes - egg free recipe

Whole Wheat Cornmeal Blueberry Pancakes

I am always looking for recipes that can be easily adjusted or modified for special needs and small batches.  When I have one or two guests for breakfast, I don't want to use a recipe for twenty.  So, I love recipes like this one.  Whole wheat (whole grains), cornmeal and blueberries with no added sugar, no eggs, and the milk can be replaced with almond, soy or coconut milk for a vegan option.  And, they actually taste good, too!

A couple of notes about this recipe, the batter is very thin, but, the pancakes puff up nicely, as you can see.  I used frozen blueberries and placed 8 - 9 berries on each pancake immediately after pouring the batter on the hot griddle.  I prefer to make sure every pancake has the same number of berries.  Lastly, I did use butter to grease the griddle.  If there was not enough butter on the griddle, they did stick.

Thanks for visiting the Americus Garden Inn blog.  Please let me know how this recipe works for you.

Love,

Susan

Whole Wheat Cornmeal Blueberry Pancakes

Whole Wheat Cornmeal Pancakes - egg free recipe (can be vegan)
Yield:  12 pancakes

1 cup whole wheat flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk (can use almond, soy or coconut milk for vegan version)

1/2 cup water (can use orange juice or some lemon juice for a variation)

1 cup fresh or frozen blueberries (8 - 9 berries per pancake)

1. Mix together the whole wheat flour, cornmeal, baking powder, baking soda and salt in a large mixing bowl.
2. In a separate small bowl, combine milk and water. Add to dry ingredients, stirring just until combined. Batter will be quite liquid.
3. Let batter sit for 5 to 10 minutes to thicken.
4. Ladle onto buttered griddle set to medium heat. Quickly, place 8 - 9 blueberries on each pancake.  Flip when bubbly on top, golden brown, and edges are slightly dry.
5. Enjoy with some fresh maple syrup.

Lemon Blueberry Cornmeal Pancakes - Gluten Free

Lemon Blueberry Cornmeal Pancakes

With the abundance of organic local blueberries, I have been trying every variation of blueberry pancakes I can think of.  I have quite a cookbook collection and went through them in search of something special.  I found quite a few variations on a theme combining lemon, blueberries and cornmeal.  After several attempts with varying methods and proportions, this recipe emerged as the clear winner.  You can use regular flour, but, the gluten free version is superior.  Yes, you read correctly, the gluten free version is better than the wheat flour version.  Here's the  exact recipe I used.  Try it and let me know how it turns out for you.

Lemon Blueberry Cornmeal Pancakes – gluten free

Serves 2 - 3

Juice from 1 whole lemon (about 2 Tablespoons)

7 ounces milk (approximately)

3/4 cup Namaste gluten free Perfect Flour Blend

1/3 cup yellow cornmeal

2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt

2 Tablespoons butter, melted

1 teaspoon vanilla

Zest from 1 whole lemon (about 1 Tablespoon)
1 egg, separated

Blueberries, fresh or frozen

• Squeeze lemon juice into a measuring cup.  Add milk to make 1 cup.  Set aside for 10 minutes. (Yes, the milk will curdle and get very thick.)
• In a medium bowl, sift together dry ingredients.
• In a medium bowl, combine lemon juice milk mixture, melted butter, vanilla, egg yolk, and lemon zest.
• Add wet to dry ingredients, stir just to bring mixture together.
• In a separate bowl, beat egg white until shiny and firm, but not dry.
• Gently fold egg white into batter.
• Scoop batter onto preheated, greased griddle and immediately sprinkle with desired amount of blueberries.
• When bubbles start to appear and pancakes are golden, flip and cook other side.
• Serve with butter and maple syrup.

Thank you so much for visiting the Americus Garden Inn Bed and Breakfast.  We hope you'll visit again, soon.

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.

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