You, dear readers, remind me of myself. You hate surprises. You just can’t wait. You have to know what’s up NOW. Right…now.
I get it…that’s how I am, too. That’s probably why we get along so well, you and I.
Plus, you probably love breakfast. No one was every lying when they said breakfast is the most important meal of the day. It’s true! While some of you (and many of my patients) say you “can’t” eat in the mornings, or you’re just not hungry…I just can’t relate. After my morning coffee, it’s on to the next best thing (breakfast).
Breakfast at home on the weekends has been neglected as of late. Travel and life have gotten me away from my weekend breakfast events and by last week, I was desperate for breakfast food. So desperate that we had breakfast for dinner. Let me just say that breakfast for dinner (“brinner” I recently heard it referred to — how cute!) is quite the stellar idea. I don’t know about you, but I’m certainly not whipping up flapjacks on a Monday morning…but I can surely reheat some in about 30 seconds…that I can do.
Back to my original rant — you guys can’t bare the suspense of me bragging about a recipe on Facebook and then not sharing. And so I cave…because it’s just not kind to withhold recipes from people. That’s just mean.
I didn’t dare tell Mr. Prevention that these pancakes contained corn. Despite his Illinois corn field roots, he would give me the side eye in disapproval. I went about my brinner-making way and as soon as he smelled the organic Michigan blueberries picked by your truly simmering away in the balsamic vinegar and sugar, his nose got the best of him. On my hip in no time was that hubby of mine.
I couldn’t even get the pancakes off the griddle before he was helping himself…and loving these corny (literally) pancakes. I have no doubt that you’ll love them, too.
Sweet Corn Pancakes:
2 Tbsp unsalted butter
3/4 cup fresh or frozen corn kernels (about 1 ear’s worth)
1 1/2 cups reduced fat buttermilk
1/2 tsp vanilla
1 Tbsp sugar
1 1/4 cup whole wheat pastry flour or white wheat flour
1/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Blueberry Balsamic Sauce:
1 1/4 cups fresh or frozen blueberries
1/3 cup water
1/3 cup sugar
3 Tbsp balsamic vinegar
2 Tbsp cornstarch
In a small saucepan, heat the blueberries, water and sugar until boiling. Boil gently over low heat for 5-7 minutes. Add in the balsamic vinegar and cornstarch. Simmer until thick, with a syrupy consistency, about 4-5 additional minutes.
In a large nonstick skillet, melt the butter over medium heat. Add in the corn kernels and saute until just starting to brown, about 4 minutes. Toss in a pinch of salt, stir and remove to a bowl to cool, reserving pan.
In a large bowl, whisk the egg until lightly beaten. Whisk in the buttermilk, vanilla, sugar, and corn. In a separate, smaller bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Stir the dry into the wet ingredients just until combined.
Heat the skillet that was used to cook the corn over medium heat. Ladle 1/4 cup batter at a time onto the pan, leaving about 2 inches in-between each pancake. Cook on one side until small bubbles start to form on the top of the pancakes and the sides are just set and then flip and cook for another minute. Repeat with remaining batter.
Yield: 2 pancakes with ~1/4 cup blueberries and syrup
Nutrition Information (per serving): 414 calories; 8.5 g. fat; 50 mg. cholesterol; 434 mg. sodium; 69.8 g. carbohydrate; 5.8 g. fiber; 6.3 g. protein
Result: DEEEELICIOUS! These were simple to make and definitely something fresh and new. The corn adds a fun texture that accompanies the sweet of the saucy blueberries. I added some nutrition by opting for whole wheat, and I cut out two-thirds of the sugar in the sauce recipe. There’s plenty to go around and then some. Though a bit high in carbohydrate, these pancakes are also high in fiber…and antioxidants. Enjoy!
Work, diabetes cooking class, and my last work holiday party…wee!
P.S. The tikka masala was a HUGE hit – woo!