I always thought that was either dessert or cocktail time, but according to those in the know (who btw are the same ones we refer to when we say “they say”. Who ARE “they” anyway?! Should I be frightened? Wearing a tin foil hat? Anticipating uncomfortable probes and personal questions about my junk food habits?)
Sorry… had a “Ooo, shiny thing” moment there. Erhmmm, where was I? Oh yeah. According to those in the know, dessert really isn’t the most important meal of the day. Would you believe it’s not even considered a MEAL!? Obviously, “they” have never been in a room full of food bloggers. Supposedly, breakfast is the most important meal of the day. Fuels you for the rest of the day, stops you from eating too much later, blah blah blah. I still want chocolate cake. I don’t LIKE breakfast. When I get up, I just want a cup of strong tea and Pachebels Canon In D to wake me up soothingly. Otherwise, it’s not pretty.
I DO however like breakfast for dinner. Back in the day, when I was a waitress at Shoneys (many many moons ago) I used to love their breakfast buffet. Every Friday, Saturday and Sunday night at 10pm, down went the salad bar and up went the breakfast bar. Sausage, eggs, bacon, pancakes, those sliced strawberries in that neon red probably carcinogenic glaze…ahhh, fatty heaven on a plate.
So every once in a great while, I make my family Breakfast For Dinner (yes, you must capitalize those words. It’s the law. THAT’S how big a deal it is). It involves copious amounts of greasy meat, enough syrup to put an elephant into a diabetic coma, eggs, biscuits and pancakes. Gotta. Have.Pancakes. Also the law. Honest.
But today I didn’t want regular pancakes. So I looked around and found one for Blueberry Cornmeal Pancakes in my King Arthur Whole grains Cookbook. But… it required whole wheat pastry flour. Not something I keep around and not something I was willing to buy just for this. So I looked around online and what I have here is an amalgamation of about 3 recipes. These are light and fluffy but with a slightly different texture due to the cornmeal and also with a nice blueberry tang as well as a touch of zip from the lemon zest. Add in a touch of cinnamon and some vanilla and the result was some darn yummy pancakes. So g’wan… get out the syrup.
Blueberry Cornmeal Pancakes
- 1 1/4 cup flour
- 3/4 cup cornmeal (NOT cornmeal mix, just plain cornmeal)
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon sugar
- 3 eggs, separated
- zest from one lemon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon (more or less to taste)
- 2 cups buttermilk
- 3 tablespoons melted butter
- 1 6 ounce container fresh blueberries, rinsed and gently patted dry
- In a large bowl, mix the dry ingredients together.
- Beat the egg yolks until well mixed then add the buttermilk to them. Add the melted butter, vanilla and lemon zest.
- Pour the wet ingredients into the bowl of dry ingredients.
- Beat the egg whites until stiff then fold into the flour mixture.
- Gently fold in the blueberries.
- Cook the pancakes until they are golden brown on both sides on a hot griddle that you
liberallygreased with butter.