It’s true. Today’s the day! So in order to commemorate this fine moment in food history, below is a recipe for cornmeal pancakes accompanied by a warm blueberry sauce.
1 1/2 cups flour
1 cup cornmeal (preferably fine cornmeal)
2 tsp baking soda
1 tsp Kosher salt
2 tbsp granulated sugar
2 large cage-free eggs
2 1/2 cups of whole milk combined with 2 1/2 tbsp. of vinegar (let sit for 8 minutes)
1 stick unsalted butter
Whisk flour, cornmeal, baking soda, salt, and sugar together in a preparation bowl until thoroughly combined.
In another preparation bowl, whisk eggs, milk & vinegar mixture, and 6 tbsp. of butter. (Be sure to melt the 6 tbsp. of butter first before whisking it into wet ingredients)!
Gently pour wet ingredients into dry ingredients and whisk until smooth.
Heat griddle or skillet and pour desired amount of batter. Depending on intensity of heat and size of pancake, cook on each side for approximately 3 minutes.
Take off griddle once fully cooked, serve with warm maple blueberry sauce (recipe below), and ENJOY!
2 cups fresh, organic blueberries
2/3 cup 100% pure Maple Syrup
Lemon or orange zest to taste
Combine 1 cup of blueberries and all of the maple syrup in a small sauce pan.
Cook over medium heat for approximately 2 minutes or until berries soften. Mash the berries with the back of a spoon. Simmer 2 more minutes or until mixture foams.
Remove from heat, strain and discard any solid blueberry pieces. Add remaining 1 cup of blueberries to the liquid and serve over pancakes (this is also delicious on waffles). Grate lemon or orange zest on top of sauce, stir, and ENJOY!
Do you have a favorite pancake recipe and/or pancake topping combination? Please be sure to let me know!
Until Next Week… Plan Well, Pack Well, Live Well,