I love that song from Veggie Tales Madame Blueberry and it is a good thing, too. My kids love that movie. Remember George Carlin’s thing on why there wasn’t any blue food? Well he would have to take that back..Blue corn meal is blue, there is just no way around it.

It isn’t at all difficult to find around here. If you are having trouble finding it try ordering it on Amazon at least once. I think there really is a difference in flavor. I think blue cornmeal is sweeter than the yellow or the white variety.

I was paging through my Mesa Grill cookbook and happened to notice the blueberry blue cornmeal pancakes in the back. I am always looking for something a little different to make for breakfast and this seemed like a perfect solution to one more day of pancakes in all of their glory.

By the way…if you don’t have the Mesa Grill cookbook – get it. Go on over to Amazon right now. I love that cookbook and I am constantly using it for inspiration.

Don’t get me wrong, we love pancakes. You can’t beat them for filling up a couple of teen age boys with stomachs that extend  down through their legs somehow. I know that I have never seen THAT graph in health class but I am sure it is so. I have one that can eat 14 or more 8″ whole grain pancakes at one sitting. You try filling him up sometime. And, go figure, he is 5 ‘ 11″ and battling to get up over 125 lbs.

I served them with honey butter and maple syrup. I liked the honey butter on them but the kids just don’t think a pancake is quite right without syrup. The flavor of these is sweet and nutty, with the slight grittiness you would expect from good cornmeal.

I added lemon zest after I had tasted and decided it needed a little bit of something. So..no lemon in the picture. Just in the pancakes. I used goat milk because we raise dairy goats. You use whatever kind of milk you like. Probably not zebra milk though..not sure on that one…

All righty then….Here is an action shot -

One thing I got used to using when we had the tea room was the graduated scoops. It makes it so easy to make uniform cookies, pancakes, and everything. Just be sure not to get cheap ones… they break really easy. A restaurant supply shop is the best, and possibly most inexpensive place to get them.

here it is..the most crucial moment….shhhhh….the flip.

Perfect. It’s all in the wrist.

And of course…when all was said and done…These flapjacks made the cut. Look!

And….Houston….We ….Have….Lift-Off!

These were really that good.  So…I bet you are all drooly and ready for the recipe now, right?

Blueberry Blue Cornmeal Pancakes

• 3 cups of organic  flour
• 1 cup organic blue cornmeal
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 1/2 cup sugar
• 4 organic eggs
• 3 cups milk
• 1/4 cup unsalted butter, melted
• 2 cups blueberries
• Grated zest of one lemon

Instructions:

1. Preheat your griddle
2. Mix the dry ingredients
3. Whisk eggs, milk, and melted butter together until well blended
4. Add wet to dry and fold in blueberries

Serves 8 more or less

images: marye audet

Post from: Baking Delights

And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done, gives baked goods a light tender crumb.

These are a good basic pancake for adding blueberries, dried cherries, or what ever you like to them. They go together pretty quickly but you should allow the batter to rest for about 15 minutes before you pour it on the griddle. I promise this will fill up the biggest appetite!

I use a restaurant scoop to scoop the batter with, about 1/4 cup per pancake. Oh, and always, always, always use whole buttermilk, not low fat or fat free. It will make a difference in your finished product.

Whole Grain Pancakes

• 3 cups whole wheat flour
• 2 tablespoons honey
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 1/2 cups buttermilk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1/3 cup unsalted butter, melted

1. Mix dry ingredients in one bowl and wet ingredients in the other.
2. Add the two together and fold quickly, just until well blended.
3. Pour batter onto a hot griddle and make pancakes as usual.

This makes about a dozen pancakes.  They freeze and reheat really well.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup amaranth flour

Or

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/4 cup flaxseed
• 1/4 cup coarsely ground sunflower seeds

You can also add:

• Dried cranberries
• Blueberries
• Dried cherries
• Chocolate chips and  graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
• Chopped pecans or walnuts
• Raisins
• Sunflower seeds
• Punpkin seeds
• Almonds, chopped or almond flour

It really is endless!

image:maryeaudet

Post from: Baking Delights

As most of you know, I believe that cooking with your kids is one of the most important investments of time you can make. There is just something about it that unlocks their minds and their tongues. I don’t understand people who complain that their teens never talk to them..I have to generally run mine out of the kitchen with a hot spatula!Anyway…. This is not a breakfast for everyday. There is no way it could be considered nutritious or healthy. It is, however, wonderful. Save it for a snow day, or a gloomy day, or some day when someone needs to feel special. The kids can definitely help with these!

S’Mores Pancakes:

Pancake Batter:

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
5 tsp baking powder
2 eggs
1 1/2 cups milk
1 tsp vanilla
1/4 cup melted unsalted butter
1/2 cup milk chocolate chips
1/2 c coarsely crushed graham crackers
1/2 c mini marshmallows
In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips, graham cracker, and marshmallows. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Marshmallows will tend to stick to griddle as the melt. Spray with cooking spray if needed.

Stack pancakes with butter, and additional marshmallows, graham crackers, and chocolate chips between layers. Dust with powdered sugar. Serves about 6.

Post from: Baking Delights

Well, I took Breadchick’s advice and made some pancakes with the starter I’ve got. They produced fluffly pancakes, but they were quite a bit denser than regular pancakes leavened with baking powder and soda. Nevertheless, a good start, and proof that it is edible:D. I followed instructions posted by Bud Mathews at the Sourdough Group at Yahoo.

Take 1 cup of starter out of the refrigerator several hours or the night before you plan to use it to bring it to room temperature. To the starter, add

2 tablespoons canola or other cooking oil
1 egg, beaten
2 tablespoons sugar
3/4 cup or flour, more or less according to thickness of batter desired
1 teaspoon baking soda mixed with 1/4 teaspoon salt in 2 tablespoons milk or water

Let stand for 30 minutes. Bake pancakes on preheated skillet or griddle, lightly-greased.

I don’t know, the pancakes did not have a trace of sourness about it. I’m thinking that’s still normal, but I really would have been more encouraged by a little tang. Wonder what I should try next…. I don’t think I’m mentally prepared for a sourdough loaf yet (or perhaps just afraid of possible failure).

Post from: Baking Delights