Yesterday went so smoothly after my early rise that I did it again (and on a weekend, too... woah). And this morning I found that as soon as she got up, Zosia (my toddler) had lots of cooking energy, specifically requesting pancakes. In the name of spring, we made something a little more zippy than the usual pancakes, and I thought I would share the recipe (loosely based on the Joy of Cooking Blueberry Buttermilk Pancakes, but changed substantially). Enjoy!
Blueberry Orange Cornmeal Pancakes
Whisk together in a large bowl
1 cup flour (half whole wheat and white is fine)
1/2 cup stone ground cornmeal
1/4 cup brown sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Whisk together in another bowl:
1 1/4 cups yogurt (I have to find some way to use up all this yogurt... which actually hasn't been too hard... Ben has requested a full gallon for next week)
4 tablespoons butter, melted
2 large eggs
zest of one orange
Pour wet ingredients over the dry ingredients and whisk them together, mixing only until combined.
Fold in:
1 cup frozen blueberries (I wish I was as diligent as Kerry and froze some from last summer, but in lieu of that, Trader Joe's will do)
Heat a griddle/ pan over medium heat, add a teaspoon of oil, and scoop out pancake batter using an ice cream scoop (the yogurt makes the batter a bit thick, but it does settle... this is one reason medium heat is important, so you can give the pancakes plenty of time to cook through).
Serve with pure maple syrup, and enjoy! We love the extra grit that the cornmeal provides around here... and a couple of pancakes fill you right up.
1 comment:
These sound fabulous. I love that you're using yogurt intstead of buttermilk. I'll have to try these out soon!
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