Tuesday, February 26, 2013

Cinnamon Blueberry Cornmeal Pancakes

I'm typing this, when I should be studying for my chemistry practical exam tomorrow. You could say I've already given up hope. How do I put this? Memorizing the reactions for more than 10 or 20 different elements is NOT FUN.



Zn(OH)2 + 2OH --> [Zn(OH)4] 

BORING.



Flour + eggs + baking powder --> pancakes

FUN~



Okay, I am in love with pancakes. If I only had to choose from so many possible different breakfasts, I'd choose plain old pancakes with butter and maple syrup. But of course, I've got to make 365 different breakfasts this year for my Breakfasts in 2013 project :D So you can look forward to having loads of pancake varieties, like this one today.



Cinnamon Blueberry Cornmeal Pancakes~ The cornmeal in these make them so light and fluffy, while the wholewheat flour makes it hearty enough to fill you up till lunch. Plus, there's that extra fibre from the blueberries! Need I mention they're so full of antioxidants as well?

Oh yes, you need to go and make these pancakes for breakfast tomorrow. They're healthy, hearty and so ridiculously delicious. By the way, you have to eat these with maple syrup. They are good enough to eat on their own, with the warm cinnamon and sweet blueberries. But you know what? The maple syrup takes it to a whole new level.



What could possibly be better than cinnamon and maple syrup and blueberries? Nothing. Yea, nothing.

Adapted from Sweet Pea's Kitchen's Cinnamon Pecan Cornmeal Pancakes
Serves 3
Ingredients:
1/2 cup wholewheat flour
3/4 cups cornmeal
1 tbsp raw sugar
3/4 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt


3/4 cup milk
1 egg
1/2 tsp vanilla extract


1 cup blueberries


butter and maple syrup to serve

Method:
1. Whisk together wholewheat flour, cornmeal, raw sugar, cinnamon, baking powder, baking soda and salt.

2. Whisk in milk, egg and vanilla.

3. Fold in blueberries gently.

4. Heat a frying pan on medium to medium high heat.

5. Scoop about 1/4 cup of batter for each pancake onto the hot pan. Cook until bubbles appear and pop on the surface, then flip the pancakes and cook for about another 1 minute on the other side, until golden brown. Adjust heat as necessary.

6. Serve hot with butter and maple syrup.

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