Cornmeal Yogurt Blueberry Pancakes
These blueberry pancakes have all the appeal of latkas, without the frying.
This being Chanukkah, I trust we have plenty of chances to eat more than our fair shares of latkas: You will love my latkas recipe, complete with all tips on frying sensibly and effectively.
My blueberry pancakes are the perfect recipe to play with gluten-free flour. Don’t be surprised that I use frozen berries, unsweetened of course! My favorite: ready, sweet, delicious, always available, and always affordable. I made them with all-blue cornmeal, and they were delicious but they took on an ink-deep blue color, so I decided to make them with regular cornmeal and got the same delicious flavor but more pristine look above. You can easily make these pancakes dairy-free by using any dairy-free milk and yogurt.
You will love the pleasing grittiness of cornmeal in these pancakes!
- 4 eggs
- 2 cups fine cornmeal
- 1 cup flour, any flour including Gluten-free
- 2 cups plain yogurt, low fat OK
- 1 cup milk, low fat OK
- 1/2 cup sugar
- ¼ cup oil
- zest of 1 lemon
- ½ teaspoon salt
- 3 cups blueberries, frozen OK, unthawed
Place all but last ingredient in a blender, and blend until smooth (or just whisk by hand). Transfer to a bowl, and fold in the berries by hand.
Heat a skillet until very hot. Spray with vegetable spray. Drop the batter by heaping tablespoons, 6-7 at a time, and cook 1-2 minutes on each side. Serve hot, alone or drizzled with honey or maple syrup, or topped with confectioner sugar.
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