Have you ever had blueberry cornmeal pancakes? They are lovely! They are kind of like cornbread and pancakes mixed together, highlighting the best of both worlds. They are soft and tender like traditional pancakes, but they have that sweet corn taste and a little more texture like a cornbread. Adding blueberries just makes them all the more delicious! You are going to love them! America’s Test Kitchen has a new cookbook out and it’s just perfect for gift giving. I was asked to review the book and of course I said yes, I love America’s Test Kitchen and officially own over a dozen of their cookbooks.
Here’s a little bit about the book.
The America’s Test Kitchen 100 Recipes: The Absolute Best Ways to Make the True Essentials. This cookbook is a collection of 100 game-changing recipes where our editors present what they consider to be the recipes everyone should know how to make. The cookbook is organized into three sections: The Absolute Essentials, The Surprising Essentials, and The Global Essentials. From everyday basics like tomato sauce and brownies to innovative classics like poached chicken and cheese soufflé to inspiring global dishes like Thai basil chicken and Spanish beef stew, cooks at all skill levels will find accessible recipes in this collection.
Lucky for you, America’s Test Kitchen is giving a copy of this book to not one, but two lucky readers! Just enter below.
I just popped on Amazon to look at this cookbook, and it’s on sale today for $20 (instead of the normal $40). You still have time to Amazon Prime this as a gift, or as a gift to yourself. Go and get it! The back cover of this book says something like, if you master 20 of these recipes you can consider yourself a great cook. I loved that! Mastering 20 of them is on my goal list for 2016. Who wants to join me?
I let my four-year-old thumb through the book and pick whatever recipe he wanted to make for today’s post. He’s the one who picked the Blueberry Cornmeal Pancakes recipe and I’m so glad he did. He made the pancakes with me, we had a nice brunch together while the baby slept, and he even held the syrup bottle for the “pouring” pictures. It was so much fun to work with him and have his help. I’m so grateful for a job that lets me work at home, and even more, a job that let’s me work with my kids. Thank you for being here and supporting me in this wonderful adventure.
I hope you’ll try these blueberry cornmeal pancakes over Christmas break with your own kids. You’ll love the whole process.
Note the cute little hands pouring the syrup. 🙂 His index finger and thumb are a little purple from eating extra blueberries while we were cooking.
Craving more? to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
Blueberry Cornmeal Pancakes
- 2 cups milk
- 1 tablespoon lemon juice
- 1 1/2 cups stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and then cooled
- 1-2 teaspoons vegetable oil
- 1 cup fresh or frozen blueberries rinsed and dried
- Preheat your oven to 200 degrees and set a wire rack on a rimmed baking sheet in the oven.
- In a small bowl whisk the milk and lemon juice together. Set aside to thicken. In a medium bowl whisk the flour, baking powder, baking soda, and salt together. Add the egg and the melted butter to the milk mixture and whisk to combine.
- Make a well in the center of the dry ingredient and add the wet ingredients. Whisk very gently until just combined. There should be a few lumps remaining, be careful to not overmix.
- Heat 1 teaspoon of oil in a 12-inch nonstick skillet (I like cast iron) over medium heat until shimmering. Use a paper towel to carefully wipe the oil around the bottom and sides of the pan. Using 1/4-cup measuring cup add batter into the pan in 4 places (1/4 cup each). Top each pancake with 1 tablespoon of blueberries. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Use a wide thin spatula to flip the pancake over and cook it on the other side for an additional 1 to 1 1/2 minutes until both sides are golden brown. Transfer to the wire rack in the oven and repeat with remaining batter.
- Serve with pure maple syrup.
“To make sure frozen blueberries don’t bleed, rinse them under cool water in a fine-mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to try.”
You can substitute white vinegar for the lemon juice.
Aren’t those fun and easy!
Enter to win your own copy of America’s Test Kitchen 100 Recipes: The Absolute Best Ways to Make the True Essentials (2 winners!) here:
Enjoy and have a great day! Thank you for being here.
Disclosure: America’s Test Kitchen sent me a copy of the cookbook to review and is providing the prizes for the giveaway and shipping them. I was not compensated for my time. All opinions are my own.