Monday, August 23, 2010

Blueberry Sweet Corn Pancakes

These are a nice change in flavor and texture from traditional pancakes. 

2 1/2 cups milk
1 egg
1/2 cup cooked sweet corn cut off of the cob (smaller pieces are best, not whole kernels)
1/2 cup corn meal
about a cup of fresh or frozen whole blueberries

Combine ingredients with whisk. Let stand for 20 minutes. Prepare 4"-5" pancakes as you usually would. Once you pour batter onto the griddle, sprinkle 4-6 whole blueberries onto each pancake. Flip, cook, & enjoy with syrup. 

Variation: Omit the blueberries. Sprinkle a little chili powder into the batter. Prepare as usual. Serve as a savory dish with salsa, sour cream, black beans, and guacamole. 

Can be frozen. See this post for instructions.