Blueberry Polenta Pancakes

By Moreka Jolar from Hollyhock: Garden to Table

Do you think there’s no such thing as a foolproof pancake? Think again. These are substantial while remaining surprisingly light. They are easy to make gluten- and dairy-free, and tasty with just about anything on top, including maple syrup of course. Welcome to the pancake celebrity hall of fame!

Ingredients – Serves 4 

  • 1 cup cornmeal (also known as polenta)
  • 1 tsp salt
  • 1 tsp honey
  • 1 cup boiling water
  • 2 eggs
  • 1/2 cup milk beverage (dairy or alternative such as soy or coconut milk)
  • 2 tbsp melted butter or alternative (sunflower or coconut oil is great)
  • 1/2 cup whole grain flour – wheat, spelt, of gluten-free flour mix
  • 2 tsp baking powder
  • 1 cup blueberries, fresh or frozen (or blackberries, huckleberries, or raspberries)

Instructions

  1. Combine the cornmeal, salt, and honey in a medium bowl and whisk in the boiling water. Cover and allow to sit for 10 minutes.
  2. Beat together the eggs, milk, and butter. Whisk into the cornmeal mixture.
  3. Sift together flour and baking powder and stir gently into the wet batter.
  4. Spoon 1/3 cup (or less for baby pancakes) onto a hot oiled griddle or cast iron pan. Sprinkle a few berries onto each pancake. Cook on medium heat until the pancakes are speckled with little bubbles. Flip and continue to cook until the underside is lightly browned.
  5. Top with whatever you like, such as maple syrup, apple butter, fresh fruit, and/or yogurt. Eat immediately and without hesitation!

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