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America’s Healthy
Cooking Teacher

Blue Corn Hotcakes with Fruit Infused Syrup

Is there anything more joy-inducing that pancakes on a leisurely morning? I think not…

Makes 24 small pancakes

Ingredient List: 
1 ½ cups whole wheat pastry flour
½ cup organic blue cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1-2 cups unsweetened almond or soy milk
1 cup fresh blueberries
 
½ cup fresh/frozen raspberries
Step By Step Instructions: 

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 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.  

While cooking pancakes, combine rice syrup and berries in a sauce pan over low heat. Simmer until ready to serve. Serve pancakes smothered in raspberry syrup.

Cook’s Tip: Vary the fruit with the season to create an almost endless variety of pancakes!