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Blueberry-Corn Griddle Cakes

Another version of a corn griddle cake. Richly flavored and a sunny yellow color, these hot cakes will win you raves on any Sunday morning. 


1 1/2 cups whole wheat pastry flour
1/2 cup yellow cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
light olive oil
1-2 cups unsweetened soy or almond milk
1 1/2 cups fresh blueberries, sorted, rinsed well
Suzanne's Specialties Blueberry Rice Nectar

Whisk together flour, cornmeal, salt and baking powder. Mix in lemon zest, rice vinegar and 2 tablespoons oil. Slowly mix in milk to create a thin batter. Fold in blueberries. 

Lightly oil (with olive oil) a griddle or skillet and warm over medium heat. Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden. Serve smothered in blueberry rice syrup. 

Makes about 24 pancakes.


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