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| 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
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
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.
2 comments:
I was so excited to try these and made them tonight. We ate them, but they were a little disappointing. I am wondering if the egg yolk is supposed to be added to the wet ingredients and if that was part of what went wrong? There is no mention of using the yolk so I didn't. I used the namaste gf flour but the batter was very very thick. I kept adding more milk but the batter was so thick I had to spread the batter on the pan. The blueberries wouldn't sink in - they just sat on top. I also would have liked more of a cornmeal taste. Clearly I did something different than the author as the picture looks like beautiful thin pancakes. I love cornmeal pancakes but will have to try again!
Hi Momof3boys!
I owe you a huge "thank you". I somehow left out that the yolk should be mixed with the wet ingredients before you combine with the dry. Yikes! The missing yolk would surely explain the difference in texture and appearance. I have made these pancakes many times and people have raved about them. I am so sorry that yours didn't come out as expected. I hope you'll try it again - with the egg yolk - and I hope they come out perfectly.
Warmly,
Susan
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