Cakes made in a pan: Blueberry Cornmeal Pancakes
There are so many ways to enjoy the deliciousness of the season. There are also many ways to take a new approach to familiar foods. Cooking a batter in a pan is a good place to start.
Pancakes aren’t just for breakfast, they can be turned into a delicious accompaniment to a savoury dinner or be the foundation of a light snack. Additionally, they can be used as a dessert when highlighting the delicious fruits and berries in season. Chances are there is a pancake that can go with any food craving you may have.
Practicing making pancakes is a great way to have fun and build confidence in the kitchen. I believe in doing my best understanding the how and why things are happening while I’m cooking. I do my best to control the things I can control. From there I can make adjustments in my technique and ingredient choice to achieve my desired result from the very beginning of the process.
While blueberries are in season they make a delicious companion to this cornmeal pancake.
- 1 Cup White Corn Finely Ground
- 1 Cup Boiling Water
- ¼ Cup Whole Milk
- Unsalted Butter
- Fresh blueberries
- Maple Syrup
Add water to corn and mix well, add milk in small amounts at a time until it becomes a thick batter. Add some blueberries to the batter if you choose.
Warm a cast iron skillet on medium heat, melt butter then spoon batter into skillet. Cook on each side until golden brown. They should not take more than 5 minutes per side.
Top with berries and maple syrup. Enjoy while still hot.
Variation 1: For a savory preparation omit milk and use more water or an oil such as sunflower oil. You can also add different types of herbs like rosemary or thyme.
Variation 2: Experiment with different flours like chickpea. For a thinner cake add more water to the batter.