Blueberry pancakes

Blueberry Pancakes

When we started giving Little food he ate everything. As long as he could gum it he ate it. Pad Thai? Yes, please. Curry? Why of course. Any fruit or veggies under the sun? Devoured. Well, except green beans and raspberries.

Blueberry pancakes

Of late he is becoming pickier and pickier. I get it. I have foods I prefer over others too but left to his own devices though he would subsist on a diet of cheese and carbs and fruit. I want him to have a balanced diet but I refuse to coerce or beg him to eat. I offer and if he eats he eats. If he doesn’t then he doesn’t (and I sit and worry).

These days I am trying to cook with what he might like to eat in mind. This morning I made him blueberry pancakes. Who doesn’t love blueberry pancakes? No one. And I was right. They were a hit. I finally had to cut him off and tell him he could have the rest for lunch.

I truly enjoy cooking for my little family and friends. It is a passion for me and an easy way to let you know you are important to me. Making meals Little enjoys makes me so so so happy.

Blueberry pancakes

We ate our pancakes simply. He plain, I with a bit of butter and big cup of coffee. Because of the cornmeal these pancakes have phenomenal texture. I added a few extra blueberries so they were extra juicy.

All in all a lovely quiet morning just the two of us.

Blueberry pancakes

Blueberry pancakes (makes about 16 pancakes)
Adapted from the Joy of Cooking

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
2 large egg yolks
1 1/2 teaspoons grated lemon zest
2 large egg whites
1 cup+ fresh or frozen blueberries

Preheat griddle to medium heat. Whisk together dry ingredients in a large bowl. Whisk buttermilk, butter, egg yolks, and lemon zest together in another bowl. Pour wet ingredients over the dry ingredients and gently mix them together, mixing just until combined. A few lumps are ok. Beat the egg whites until the peaks are stiff but not dry then fold them gently into the batter. Fold in berries.

Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then flip. Serve immediately or keep warm in a 200°F oven.

And as you can see someone enjoyed them very very much.

Little blueberry pancake eater

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