The Tri-City Herald's Food & Wine section March 23 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Lemon Blueberry Cornmeal Pancakes
The cornmeal in these pancakes gives them a little crunch and a lovely yellow color. Add the lemon and blueberries, and they are delightful little pancakes.
Serves 6 to 8
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1 cup flour
3/4 cup cornmeal
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lemon zest
3 eggs, yolks and whites separated
1-1/2 cups milk
1 tablespoon lemon juice
3 tablespoons vegetable oil or melted butter
1 cup fresh blueberries
butter or oil for greasing the pan
Mix all the dry ingredients with the lemon zest together in a large bowl. Whisk together the egg yolks, milk, lemon juice and oil or butter in a separate bowl or large glass measuring cup. In a third bowl, beat the egg whites until the egg white is fluffy and soft peaks form.
Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Stir in the blueberries and then fold in the egg whites until you can't see streaks of white anymore, but be careful not to over-mix the batter.
Pre-heat a non-stick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the griddle. When the butter no longer sizzles, but a droplet of water splashed into the griddle does sizzle, the griddle is ready to make the pancakes.
Pour batter onto the griddle, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake and cook the other side until brown. Remove the pancakes from the griddle and repeat for next batch, adding butter or oil as desired between batches.