Thursday, May 18, 2006
There was half a pint of blueberries in the fridge, for over a week I'm ashamed to say, and they miraculously did not mold. Amy gave me permission to reprint her recipe for Double Blue Pancakes, which I just finished.
These were great -- not too sweet, a bit of crunchiness from the blue cornmeal -- and on a hot day like today, I only could eat two, Eddie had one, and the rest will be frozen for toaster breakfast tomorrow. Considering I got the blueberries at the 99 Cent store, this made for a rather economical meal. Actually, almost two meals.
Although they did not need it, I smeared mine with some soft butter and gave them a drizzle of real maple syrup. These would be great for dinner too with eggs and oven-baked bacon.
Again, Amy, thank you for the great recipe.
Amy's Double Blue Pancakes
Serves 2--double the recipe for 4 people
1/2 c flour
1/2 c blue cornmeal
2 t baking powder
1 T sugar
pinch of salt
1/2 c blueberries
1/2 c milk
1 T oil
1 t grated lemon peel
Mix the dry ingredients. Add the blueberries to the dry ingredients, this will prevent clumping. Mix all the wet ingredients in a separate bowl, then add to the dry ingredients. Mix well. Pour by the spoonful on a greased, preheated non-stick skillet or griddle. Cook until bubbles form and pancakes turn brown on the bottom, then flip and continue to cook. Serve with maple syrup, preferably warmed.