Finally, blueberries. I went to college in Maine, so I was a bit suspect of blueberries after I moved to California. But then I discovered Santa Barbara berries one spring at the Santa Monica farmers market. They don’t have the same exact flavor, but they’re equally good. Corncakes are sturdier than pancakes made with just all purpose flour, and the corn and blueberries go together very nicely. And the picture? No blueberries, but Sophie does get hungry after she goes swimming. And it’s a really cool watercolor.
½ cup medium-grade cornmeal
2 tablespoons unsalted butter, plus a bit extra for the pan
2 tablespoons honey
1 cup buttermik
1 cup all-purpose flour
½ teaspoon sea salt
1 ½ teaspoons baking powder
1 pint of fresh blueberries
1. Bring a kettle to a boil and pour 1 cup of boiling water over the cornmeal. Stir until the cornmeal thickens, then stir in the butter until it melts. Let the mixture cool for a few minutes.
2. Stir the egg, honey and buttermilk into the cornmeal mixture, then whisk in the flour, salt and baking powder.
3. Heat a cast iron skillet over medium-high heat and rub generously with butter. Ladle about ¼ cup of batter for each pancake and cook until the batter just sets up. Sprinkle a small handful of blueberries over each individual cake and cook until the underside is a dark golden brown around the edges. Flip and continue cooking for about a minute or two. Continue with the rest of the batter, keeping the cakes warm on a plate on the stove.
4. Serve immediately with extra blueberries, maple syrup and spoonful of plain Greek yogurt.
If you enjoyed this post, make sure you subscribe to my RSS feed!