Healthy Blueberry Cornmeal Pancakes Food

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CORNMEAL-BLUEBERRY PANCAKES



Cornmeal-Blueberry Pancakes image

Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.

Provided by Alison Roman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/80 grams cornmeal
1 1/2 cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 1/2 teaspoons/6 grams baking powder
1 1/2 teaspoons/9 grams baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 1/2 cups blueberries
Vegetable, canola or coconut oil for the skillet

Steps:

  • Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams

BLUEBERRY CORNMEAL PANCAKES



Blueberry Cornmeal Pancakes image

These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 pancakes.

Number Of Ingredients 4

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup fresh or frozen blueberries
1/3 cup canned white or shoepeg corn
Maple syrup

Steps:

  • In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.

HEALTHY BLUEBERRY CORNMEAL PANCAKES



Healthy Blueberry Cornmeal Pancakes image

Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!

Provided by Chris from Kansas

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1 cup yellow cornmeal or 1 cup white cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
2 1/4 cups buttermilk
2 eggs, separated, plus
1 egg white
3 tablespoons dark brown sugar
2 cups fresh blueberries or 2 cups unsweetened frozen blueberries, thawed
1 tablespoon vegetable oil

Steps:

  • In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.
  • In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.
  • In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
  • Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.
  • Stir in the blueberries.
  • Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.
  • Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.
  • Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.

CORNMEAL PANCAKES WITH BLUEBERRY SYRUP



Cornmeal Pancakes with Blueberry Syrup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 serving

Number Of Ingredients 15

1 pint blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 heaping cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more for thinning if needed
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet
Pats of butter, for serving
Maple syrup, for serving, optional

Steps:

  • For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
  • For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

BLUEBERRY-CORNMEAL PANCAKES



Blueberry-Cornmeal Pancakes image

This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about 1 dozen 5- to 6-inch pancakes

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries
Orange-Maple Butter, for serving
Pure maple syrup, for serving

Steps:

  • Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
  • Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER



Blue Cornmeal Pancakes With Blueberry Butter image

This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.

Provided by Jesse Tyler Ferguson

Categories     Brunch     Breakfast     Summer     Cornmeal     Buttermilk     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Kid-Friendly

Yield Makes 14-16 pancakes

Number Of Ingredients 18

Blueberry butter:
½ cup (1 stick) unsalted butter, room temperature
¼ cup fresh blueberries, washed and thoroughly dried
2 teaspoons blueberry preserves
¼ teaspoon ground coriander
Pinch of kosher salt
Pancakes:
1½ cups blue cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1½ cups buttermilk
¼ cup canola or grapeseed oil
Nonstick cooking spray
Maple syrup

Steps:

  • Blueberry butter:
  • Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
  • Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
  • Pancakes:
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
  • Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
  • Serve the pancakes hot with the blueberry butter and maple syrup.
  • Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.

Provided by UBERGRRL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Steps:

  • In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  • In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  • Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  • Serve immediately with maple syrup of fruit preserves.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

BLUEBERRY CORNMEAL PANCAKES



Blueberry Cornmeal Pancakes image

Make and share this Blueberry Cornmeal Pancakes recipe from Food.com.

Provided by Queen Dana

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups medium-grind cornmeal
3/4 all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
2 cups buttermilk
2 large eggs
1/4 canola oil
melted butter
1 cup fresh blueberries
warm pure maple syrup

Steps:

  • Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
  • Preheat oven to 200°F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.

Nutrition Facts : Calories 321.6, Fat 5.2, SaturatedFat 1.7, Cholesterol 97.9, Sodium 1203.6, Carbohydrate 59.9, Fiber 4.2, Sugar 22.4, Protein 11.2

HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY



Healthy Blueberry Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

Steps:

  • Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
  • Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
  • Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams

CORNMEAL PANCAKES



Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

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From fooddiez.com


BLUEBERRY-CORNMEAL PANCAKES RECIPE | BON APPéTIT
6 servings. One serving contains (Analysis includes maple syrup.): Calories (kcal) 485.3 %Calories from Fat 31.0 Fat (g) 16.6 Saturated Fat (g) 4.0 Cholesterol (mg) 83.9 Carbohydrates (g) 76.9 ...
From bonappetit.com


LOW FODMAP CORNMEAL BLUEBERRY PANCAKES | FODY FOODS
4 tablespoons (57 g) unsalted butter, melted. ¾ cup (120 g) blueberries, divided. Directions for Low FODMAP Pancakes. Preheat oven to 200°F/95°C if you want to keep pancakes warm between batches. Whisk together the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl to aerate and combine. Make a well in the center then set ...
From fodyfoods.com


BLUEBERRY CORNMEAL PANCAKES | EASY HOMEMADE PANCAKES RECIPE
Instructions. Preheat your oven to 200 degrees and set a wire rack on a rimmed baking sheet in the oven. In a small bowl whisk the milk and lemon juice together. Set aside to thicken. In a medium bowl whisk the flour, baking powder, baking soda, and salt together.
From blessthismessplease.com


BLUEBERRY LEMON CORNMEAL PANCAKES - GARLIC & ZEST
Preheat oven to 250 degrees. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl whisk together the eggs, buttermilk and melted butter. Slowly pour the liquids into the dry ingredients mixing to combine -- don't over mix, some small lumps are ok.
From garlicandzest.com


BLUEBERRY CORNMEAL PANCAKES - COOKING WITH COCKTAIL RINGS
The sweet/tart berries in the pancakes pair with the sweetness and flavor of the cornmeal. How to Make Blueberry Cornmeal Pancakes. Heat oven. Heat oven to 300ºF (150ºC). Whisk the dry ingredients. In a large mixing bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda.
From cookingwithcocktailrings.com


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