Blueberry Lemon Corncakes Recipe

This past weekend I went to my parent’s house to celebrate Father's Day! My dad always made us delicious breakfasts growing up {and still does}, so I wanted to return the favor and cook him breakfast for Father's Day! He loves pancakes, so I wanted to share with him the pancake recipe that I have been working on that puts a new spin on the traditional pancake.

The blueberries are in full season and have been amazing! I can't leave the grocery store without picking up two pints each week! I add them to oatmeal, cereal, salads, and of course, pancakes! These blueberry lemon corncakes are bursting with sweet blueberry, complemented by tangy lemon zest and all surrounded by a cornmeal pancake batter. I love the combination of sweet and tart, so these corncakes do just that! They are so good that maple syrup is optional. Who wouldn't want to start their day off with these?

Blueberry Lemon Corncakes

Makes 8 corncakes

3/4 cups flour
1/2 cup fine corn meal
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoons sugar
Zest from 1 lemon
1 egg
1 teaspoon vanilla
1 cup milk
2 tablespoons oil
1 pint blueberries

In a small bowl, combine sugar and lemon zest.  With your hands massage the lemon zest into the sugar to infuse the lemon flavor into the sugar granules. 

Sift together the remaining dry ingredients into a large mixing bowl. Combine egg, vanilla, milk, and oil in another small bowl. Add wet ingredients and lemon sugar into the large bowl with all dry ingredients.  Fold in the blueberries. 

Measure out batter onto a hot griddle that has been greased. Cook on both sides until golden brown.

Pumpkin Pancakes Recipe

Pancakes are so fun and versatile.  So many different flavors can be added to pancakes to spice up any breakfast {lunch or dinner}.  Pumpkin is a very popular fall flavor, and when fall comes along, I love to incorporate it into any recipe I can for a special treat. 

These pumpkin pancakes are hearty with wheat flour, yet fluffy and delicate.  The pumpkin puree definitely keeps these pancakes moist and delicious.  I topped these pancakes with butter and maple syrup.  If you really want to get fancy, a dusting of cinnamon and/or powdered sugar would probably be pretty amazing too!

Pumpkin Pancakes Recipe
Makes 8 pancakes

1 ½ cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
Dash of nutmeg
1 egg
1 teaspoon vanilla
1 cup milk
8 tablespoons pumpkin puree

Sift together all dry ingredients into a large mixing bowl.  Combine egg, milk, oil, vanilla, and pumpkin puree in a small bowl.  Add wet ingredients to large bowl with all dry ingredients.  Measure out batter onto a hot griddle that has been greased.  Cook on both sides until golden brown.

Serve with warm maple syrup.

Pear Pancakes

Every Saturday morning growing up, my father would make pancakes or waffles for the family.  The comforting smell of the pancakes would flow through the entire house and wake us all up.   This was a special treat for breakfast because during the week there would be no time for a warm breakfast as we were rushing to get ready for school.   Everyone looked forward to Saturday’s warm breakfast. 

It was fun family time where we would all sit together on Saturday morning talking, laughing and discussing weekend plans.   When I moved out of my parent’s house, I knew I needed to take the pancake recipe along with me to my house and continue this tradition with my husband.  I like to add fruits, nuts, or chocolate to the pancakes to create a new experience every time.  This morning, we made pear pancakes and they definitely hit the spot.

Pear Pancakes Recipe

Makes 8 Pancakes

1 ¼ cup flour

3 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

1 teaspoon cinnamon

1 egg

1 cup milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1 pear (cored and cut into ¼ inch cubes)

Sift together all dry ingredients and put in large mixing bowl.  Combine egg, milk, oil, and vanilla in a small bowl.  Add wet ingredients to large bowl with all dry ingredients.  Fold in cut up pear into mixture.  Measure out batter onto a hot griddle that has been greased.  Cook on both sides until golden brown. 

Serve with warm maple syrup

Tips:

1)      I have also used apples, peaches and blueberries as a substitute for the pears

2)      If you don’t have fresh fruit you could always use dried fruit like cranberries, blueberries, coconut, or apricots

3)      If you want to add a crunch to your pancakes add cut almonds, walnuts, pecans or macadamia nuts