Savory Blue Cornmeal Pancakes

Blog Post by Brandi Koskie of DietsInReview.com
Recipe and photos by Dana Shultz of
DietsInReview.com              
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Breakfast for dinner may be one of life’s simpler and better pleasures. It’s like having chocolate cake for breakfast; the juxtaposition of the mismatched meal and food item feels like you’re breaking all of the rules and getting away with it!

That’s probably why we like brunch so much. You get all the joy of a lazy, slow morning with the reward of breakfast foods you otherwise would miss on any other day.

We dreamed up these Savory Blue Corn Pancakes to satisfy that guilty-pleasure-meets-healthy-indulgence-meets-best-meal-of-the-day hunger.

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There are only seven simple ingredients needed to create a savory breakfast, interesting new side dish, or bold new addition to brunch. Your well-stocked pantry has all of them already; the foodie in you will get a cheap thrill out of finding the blue cornmeal (we like Bob’s Red Mill).

Once the bright blue batter is mixed, just prepare on a hot griddle and serve as any other pancake. While maple syrup is perfectly acceptable, a favorite local honey will not only be a more nutritional topping but help make these special pancakes feel, well, special.

You could skip the condiments and serve topped with a sunny-side-up egg. Make these instead of another carb at dinner by adding freshly chopped rosemary, thyme, or sage to complement a chicken or pork tenderloin. At breakfast, a schmear of neufchâtel cheese will make them taste like dessert.

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Yields 8, 1-pancake servings

Ingredients:

  • 1/2 cup bleached all purpose flour OR whole wheat pastry flour
  • 1/2 cup blue cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 TBSP melted butter (dairy or non-dairy)
  • 1 cup milk (dairy or non-dairy)

Directions:

Turn griddle to medium heat. Combine all dry ingredients in a large bowl. In a separate bowl, melt the butter. Then add the milk, whisk, and microwave for 30 seconds to warm the mixture. Then add to dry ingredients and stir until just combined. Taste the batter to ensure the seasonings are right for you. Spoon 1/4 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges appear dry, then cook for 1-2 minutes more. Serve with butter and honey or maple syrup.

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Notes:

These pancakes are hearty and nutty thanks to the rustic texture of blue cornmeal. If you prefer a less grainy pancakes, either a) buy a finer grind of blue cornmeal, b) grind your cornmeal in a coffee or spice grinder prior to use, or c) soak your blue corn meal in ~1/2 cup boiling water for 10 minutes before starting the recipe. In this case, simply add the soaked blue cornmeal in with the wet ingredients before adding to the dry. You may also want to compensate the moisture by cutting back on milk (i.e. starting with 1/2 cup and going up from there).

Nutrition:
Here is the info for one pancake using whole wheat pastry flour and 2% milk (by CalorieCount.com):

 Calories 89, Total Fat 2.6g, Saturated Fat 1.3g, Cholesterol 6mg, Sodium 241mg, Carbohydrates 13.7g, Dietary Fiber 1.5g, Sugars 1.5g, Protein 2.5g

Enjoy these other recipes from DietsInReview.com:

Homemade and Fat-Free Creamy Feta Dressings Two Ways
10-Calorie Fresh Sweet & Sour Mix for Skinny Cocktails

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