Blueberry Corn Cakes

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Oh my gosh—finally. You might be wondering why I’m posting breakfast in the early evening. I’ve been working my tooshie off all day on the H&R Block website. We like breakfast for dinner right???

I made the family pancakes for National Pancake Day and they rewarded me by sneaking out and leaving me to eFile. Fun stuff. No-I’m lying. I was waiting to reward myself with this blog post. I am accountant Monday-Friday from 8-5-I don’t exactly love coming home and doing the same. I love cooking! And baking!

Blueberry Corn Cakes | Famished Fish, Finicky Shark

 

It usually takes me a couple hours to file, but I have a teething daughter on my hands who’s had me literally tied down, her only comfort being her mommy.

Oh my head.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

But oh these pancakes!! They are an IHOP recipe, with added blueberries. You can find my source here. (I used extra buttermilk.)

These pancakes got “10 thumbs up-if I had 10 thumbs!”  They are fluffy, sweet, and full of plump and juicy blueberries.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If you haven’t been able to celebrate National Pancake Day, it seems IHOP is celebrating through Tuesday-so just make it a weekend thing alright.

Now for these Blueberry Corn Cakes..the key to these is letting the batter rest for 10-20 minutes before ladling onto the griddle.

Ingredients:
1 1/2 cups flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2/3 cup sugar
1 cup buttermilk
3/4 cup lowfat milk
1/3 cup unsalted butter, melted
1 cup blueberries, fresh or frozen

Directions:
Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

If using frozen blueberries, rinse well and set aside.

When griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Remove from griddle to plate. Keep warm in oven if needed.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

Serve immediately with butter and warm maple syrup, if desired.

Blueberry Corn Cakes | Famished Fish, Finicky Shark

You can skip the syrup too—the blueberries are a treat!

Blueberry Corn Cakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Number of servings: 16

Per Serving 146 calories

Fat 5 g

Carbs 23 g

Protein 3 g

16


Blueberry Corn Cakes

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup buttermilk
  • 3/4 cup lowfat milk
  • 1/3 cup unsalted butter, melted
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Whisk together the flour, cornmeal, baking powder and baking soda, sugar and salt.
  2. Mix in the eggs, milk and buttermilk and melted butter. Let rest for 10-20 minutes.
  3. If using frozen blueberries, rinse well and set aside.
  4. When griddle is hot (I heated mine to 325F) spray with non stick cooking spray and ladle 1/4 cup for each cake into griddle. Plop 5-6 blueberries on each cake.
  5. When edges begin to get dry and bubbles start to form (2-3 minutes), carefully flip. Cook another 2-3 minutes.
  6. Remove from griddle to plate. Keep warm in oven if needed.
  7. Serve immediately with butter and warm maple syrup, if desired.

*Copycat IHOP recipe derived from Taste and Tell blog.

 

 

 

 

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