It’s the end of the month already! July flew by, as I knew it would this year. We have a HUGE August this year with a new house and a baby coming – so of course time is flying now. However, we did still get some time to relax between packing, baby showers, and summer get together! Spent a week in Southwest Michigan a couple of weeks ago. It was great to have a vacation to do virtually nothing but sit in the sun for a week. We haven’t had one of those in awhile!
For this month’s Secret Recipe Club assignment, I was given the blog Chocolates and Dreams. Rituparna was actually assigned my blog last month, so we just did a little swap this time! She has a lot of very interesting recipes. Being from India, her style of cooking is different than mine, so there were a lot of unfamiliar dishes that I will need to try. Given the fact that our summer is so crazy this year…and half of my cooking utensils are already packed, I went with something easy this time. While in Michigan a little over a week ago, we did have a chance to pick some blueberries. I have always felt like blueberries go well with cornmeal, so I thought that they would be a nice addition to this recipe and make it a little more summery!
Blueberry Cornmeal Pancakes, adapted from Chocolates and Dreams
- 1 cup cornmeal (it’s best not to use stone ground if you want a finer texture)
- 1/2 cup boiling water
- 4 Tablespoons flour
- 4 Tablespoons brown sugar
- 1 egg
- 1 cup skim milk
- 2 Tablespoons grapeseed oil (or other unflavored oil)
- 2 teaspoons baking powder
- 1 cup fresh or frozen (thawed) blueberries
In a bowl pour in the boiling water over the cornmeal till it is just covered. Let it rest for 5 minutes. Now add in the flour and sugar and mix. Now add in the egg, milk and oil. Mix till all the ingredients are incorporated with a whisk. Then add the baking powder. The powder will start to fizz a bit and the ingredients will suddenly start getting smooher. Now let the mix sit for 15 minutes. Heat a pan or griddle to medium low heat. Pour about 1/3 cup into the hot griddle, add a handful of blueberries and let cook till the surface has holes in it and it looks set. Now flip it over and let cook for another minute. Serve topped with maple syrup and powdered sugar.