Blueberry Corn Cakes

For several years, Hubster and I have fantasized about having late, leisurely Sunday breakfasts. Our lives are exciting, no? It seems natural to long for such things when you are wedding photographers who spend most Saturdays shooting weddings. I’m not really sure what was holding us back, but I’ll blame it on the suburban house. Well, over the fall/winter we moved into an urban condo… but maybe more importantly (at least in regards to this post) we shot Erik and Ashley’s engagement session. Erik and Ashley spend Sundays doing exactly what we wanted to do: making huge piles of pancakes and enjoying mimosas. And that shoot (see pictures here) just helped things click for me. The Sunday mimosa brunches needed to become reality.

As with anything, it just takes a little planning. New additions to the grocery list: juice and champagne. Plus it has given me a chance to work on my breakfast repertoire. I mention this because these pancakes are not the “we just woke up, what should we eat on the fly” kind of pancakes. They require at least 3 bowls, a hand mixer and some time. But I promise it’s worth it… like “make the whole recipe because two hungry adults can put down and entire batch of corn cakes” worth it. This post is also strategic. It’s Friday. The weekend is a mere hours away… but there’s still time to stop by the store and grab the essentials for this recipe.


Blueberry Corn Cakes
From Food and Wine

2/3 cup flour
2/3 cup cornmeal
2 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 large egg
1 cup blueberries
Canola or vegetable oil

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Separate the egg, placing the yolk and white in separate medium bowls. Add the buttermilk to the egg yolk and whisk. Beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently until evenly moistened. There will still be some lumps. Fold in the beaten egg white and then the blueberries.

Heat a large skillet over medium high heat. Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter. Serve with butter and maple syrup.

Ashley - July 15, 2011 - 2:07 pm

They look delicious! It’s one of my goals to do more food posts, but I hate subjecting people to my horrific photography skills.

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