How To make Blueberry Corn Pancakes
-GRAMMIE'S KITCHEN 1 1/2 c Yellow cornmeal
1 t Baking soda
1/4 c Whole wheat flour
1 t Salt
2 tb Honey
2 tb Safflower -- -??corn oil
2 c Buttermilk
1 Egg -- lightly beaten
1 1/2 c Blueberries
Combine the flour, cornmeal, baking soda and salt in a medium bowl. Reserve. Combine the wet ingredients. Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries. Lightly grease a preheated skillet. Allow about 1/4 cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown. NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)
How To make Blueberry Corn Pancakes's Videos
Change your pancake routine! Fluffy Corn Pancakes with Blueberry Compote
Easy to make corn cakes with blueberry compote and topped with whipped coconut cream and lime zest. This recipe contains no buttermilk or whipped egg whites. Quick and easy recipe!
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Ingredients:
3/4 cup flour
3/4 cup cornmeal or corn flour
1/2tsp baking soda
1tsp baking powder
1 1/2TBsp sugar
1 1/2 cups buttermilk or kefir
1 egg
3TBsps melted butter
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The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Shop for some of the items chef Frank used in this demonstration!
Griddle:
Berry Spoon:
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Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Rebecca O’Neil
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Post Production Supervisor: Andrea Farr
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Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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Cornmeal Blueberry Pancakes
Cornmeal Blueberry Pancakes
Buzzworthy Blue Corn Pancakes with Blueberry Syrup
This simple Blue Corn Pancake recipe is so easy that I hope it will become a favorite breakfast at your house. I use olive oil in the batter because I find it adds more moisture than butter. And I love the crispy edges that develop by cooking the pancakes with a tiny drizzle of olive oil in the pan. If you don’t have buttermilk, you can combine milk with the juice of a lemon and let it sit for a few minutes. This acid reacts with the baking powder, resulting in fluffy pancakes. Topped with homemade blueberry syrup.
See the full recipe at
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Cornmeal Blueberry Pancakes » Simple and Healthy Breakfast Recipe
Hey! How are you doing, friends????????? You know its gonna be a good day if it starts with pancakes and these are not ordinary pancakes, because the cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top! ????
Full recipe –
Let me know in the comment below if you made this Cornmeal Blueberry Pancakes!
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Ingredients:
160 g all-purpose flour (~1 cup + 1/4 cup/5,6 oz)
120 g cornflour (~1 cup/4,2 oz)
200 ml soy unsweetened milk ( 3/4cup + 1 Tbsp/6,8 oz)
3 medium eggs (about 65 grams each)
1-2 Tbsp light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda, optional
1 tsp cinnamon powder
60 ml coconut oil (or sunflower oil)
1 tsp vanilla power, or 1/2 tsp vanilla extract
100-150 g blueberries, fresh or frozen
Spiced honey butter:
100 g soft butter
1/2 Tbsp pure honey
1/4 tsp chili powder
1/4 tsp cinnamon powder
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