Today's recipe is for blueberry cornmeal pancakes, topped with sliced peaches sauteed in butter and ground cinnamon.
1-2 cups frozen blueberries
1 1/2 cups all purpose flour
1/3 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
2 large eggs
2 tbsp butter
nonfat plain yogurt
This recipe uses frozen blueberries, but it is preferable to use fresh blueberries if available.
Use a large mixing bowl to combine 1 1/2 cups of all purpose flour with 1/3 cup of cornmeal, one teaspoon of baking powder, one teaspoon of baking soda and one teaspoon of salt.
Add 1 1/2 cups of milk, two tablespoons of vegetable oil and two large eggs to a two-cup measure. Use a fork to carefully whisk up the mixture.
Add the egg mixture to the flour mixture and mix until combined.
It's okay if the batter is a little bit lumpy.
Warm up a heavy bottomed nonstick pan or cast iron skillet on medium to medium high heat.
Once hot, add a splash of vegetable oil and use a 1/3-cup measure to add the batter to the pan.
Add a few blueberries to each pancake, and cook them evenly on both sides until each is cooked through. Keep the cooked pancakes warm in a 200 degree oven until ready to serve.
Using between 1/4 cup and 1/3 cup of batter for each pancake will yield about 12 pancakes.
To make the peach topping, add a couple tablespoons of butter to the pan. Once the butter is melted, add in the sliced peaches, and sprinkle a little ground cinnamon over the top.
Saute the peaches until they are warmed through.
Serve the peaches over the top of the pancakes with a drizzle of maple syrup and an optional dollop of plain yogurt.