Cornmeal Pancakes With Fruit

Cornmeal Pancakes With Fruit

Breakfast can get old fast. I wonder how many times I can eat plain old pancakes and maple syrup without completely losing my taste for them. If you like cornbread and pancakes, check out this combination that will renew your belief in breakfast. Add the blueberry syrup and you will be sure to have a new favourite. 

Cornmeal Pancakes With Fruit


1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/4 granulated sugar

2 teaspoons baking powder

2 eggs

1 egg white

1/2 teaspoon salt

1 1/2 cups buttermilk

1 stick of unsalted sweet cream butter for frying pancakes

1 sliced banana

1/4 cup sliced strawberries


In a medium bowl combine dry ingredients and double sift

In a separate bowl add eggs, egg white, buttermilk and beat together.

Slowly add egg mixture to dry mixture, mix until just combined. Don’t overwork the batter, or it will result in becoming tough.

In a heavy skillet over med-high heat or use a pancake griddle, melt two tablespoons of butter, use a pastry brush to coat even the surface with butter.

Spoon batter onto a hot surface to your desired diameter.

When bubbles begin to form on pancakes flip them over and cook for a minute or two more.

Transfer pancakes to a plate and top with melted butter.

Add fresh fruit and blueberry syrup.


Cornmeal Pancakes With Fruit

Blueberry Simple Syrup Recipe

1/3 cup blueberries

1 cup granulated sugar

1 cup water

1/2 teaspoon pure vanilla extract


Add water, blueberries, sugar and vanilla extract in a sauce pot.

Stir well, use a fork to break apart some of the blueberries, and bring mixture to a boil over med-high heat. Boil for two minutes.

Remove saucepot from heat and cover. Allow blueberry syrup to steep for 10 minutes.


Cornmeal Pancakes With Fruit

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