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BLUEBERRY CORN PANCAKES

 

Welcome to Michael's by Michael McCarty
The perfect summer pancake, with blueberries and a hint of lemon. Cornmeal give the pancakes a little crunch and wonderful "mouthfeel" (we hate that word, but just had to use it here.)
Makes 8 to 10 Pancakes


Ingredients

• 3/4 cup all purpose flour
• 1/2 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons canola oil (any mild tasting veg oil will do)
• 1 1/4 cup plain soy milk
• 1/3 cup water
• 1 teaspoon vanilla
• 2 Tablespoons pure maple syrup
• 2 teaspoon grated lemon zest
• 1 cup fresh blueberries
• Cooking spray or a little oil for greasing the pan


Directions
PREHEAT a large non-stick pan on medium high heat.

Sift together flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.

Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.
 

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