Saturday, August 9, 2008

Blueberry Corn Pancakes

Makes 8 to 10 pancakes. Takes 25 minutes.

3/4 cup all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp salt
2 tbsp canola oil
1 1/4 cup plain soy milk
1/3 cup water
1 tsp vanilla
2 tbsp pure maple syrup
2 tsp grated lemon zest
1 cup fresh blueberries
Cooking spray for greasing the pan

Preheat a large non-stick pan on medium high heat.

Sift together flour, cornmeal, baking powder and salt. In separate bowl, combine all other ingredient. Add we to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is okay.

Spray pan with cooking spray. Use a 1/4 cup measuring cup to pour batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to pan as needed.

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