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.

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.

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