Confession: I have what M likes to refer to as a “ballerina fridge”. In my defense, there are several factors that contribute to the sad state of my fridge on a Friday night. I blame this mostly on the fact that I live alone. I’m not a big-meal-prep-on-a-Sunday-night kinda gal. I like my meals fresh and tend to visit the grocery store several times a week as a result. The shelves of my refrigerator are a constant rotation of items best consumed within 24-48 hours. It’s just how I roll.
Enter the long weekend. It’s Monday morning, you’ve slept in considerably. You are hungry. There’s a slight autumn chill in the air. You want pancakes. You need pancakes. You fall back on a few freezer/pantry staples, throw in the last of the blueberries, and you are extremely proud of the thick, fluffy results. You decide to share the “recipe” on yer blog…
Whole Wheat Cornmeal Blueberry Ballerina Pancakes
1 1/4 cups whole wheat flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cornmeal
1 tblsp cinnamon
1/2 tsp vanilla
1/4 cup real maple syrup
1 1/4 cups coconut milk
Sift first 4 ingredients together. Yes, sift! This is the secret to fluffy pancakes, promise. Stir in cornmeal and cinnamon. In a separate bowl, whisk together eggs and milk until light and frothy. Elbow grease. Stir in vanilla and maple syrup. Combine the wet ingredients into the dry and stir. Heat a griddle, throw down a slab of butter and ladle out 1/4 cup (ish) piles of batter. Sprinkle blueberries in, flip after batter has settled and brown the other side.
Note: This recipe makes very thick, cakey pancakes (hehe), so a low-and-slow cooking method is recommended.
Enjoy with maple syrup, cherry preserves, and Wes Anderson.