Favorite Recipes


Blueberry Cornmeal Pancakes

This recipe makes one serving or about 2 large pancakes.

1/3 cp. white flour
1/3 cp. yellow cornmeal
1 tbsp. sugar
1 1/2 tsp. Rumford baking powder*
1/2 - 2/3 cp. boiling water
1/3 or so cp. of milk
1 egg
1 - 2 handfulls fresh/frozen blueberries

Combine the dry ingredients (flour, cornmeal, sugar, and baking powder). Wisk together until well mixed. Add swiftly boiling water. this will cause the dry ingredients to froth. Quickly add egg and milk (milk content will vary according to your taste) and stir together. Add in blueberries. Drop large ladelfulls onto pan and away you go.

*Yes, it does make a difference what type of baking powder you use. Most common baking powders contain a majority of baking soda that tends to leave a bitter taste. Rumford is primarily calcium phosphate, which tends to froth in the presence of water.

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