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Blueberry cornmeal hoecakes are a delightful twist on traditional pancakes, incorporating the rustic charm of cornmeal and the sweet bursts of fresh blueberries. They’re a staple in our household, especially on lazy weekends when we can all gather around the table for a leisurely breakfast. These hoecakes are a wonderful blend of textures and flavors that remind us of the comforts of home. They’re both hearty and tender, making them perfect for a filling breakfast or brunch. The origins of hoecakes go way back to early American settlers, and they’ve stood the test of time for a good reason. Adding blueberries not only freshens up this classic but also adds a nutritional punch and a hint of natural sweetness that is hard to resist.
These blueberry cornmeal hoecakes go wonderfully with a side of crispy bacon or sausage for some savory balance. If you’re looking to keep things lighter, a fresh fruit salad or yogurt with a drizzle of honey would complement them perfectly. A dollop of whipped cream or a pat of butter and some warm maple syrup can take these hoecakes to the next level. And don’t forget a hot cup of coffee or a glass of cold milk for the ultimate breakfast experience.
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Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup milk
1 cup fresh blueberries
Butter or oil for cooking
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup milk
1 cup fresh blueberries
Butter or oil for cooking
Directions
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the egg and then stir in the buttermilk and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the hot skillet for each hoecake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, another 2-3 minutes.
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Serve warm with your favorite toppings.
Variations & Tips
For those with picky eaters, you can leave out the blueberries and serve them on the side, allowing each person to sprinkle them on as they wish. You can also substitute the blueberries with other fruits like raspberries or chopped strawberries. A dash of cinnamon or nutmeg in the batter can add a warm, spiced flavor to the hoecakes. For a gluten-free option, try using a gluten-free flour blend in place of the all-purpose flour. And if you’re looking to make it dairy-free, you can substitute the buttermilk and milk with almond milk or another plant-based milk. Happy cooking!
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