Lemon-Cornmeal Blueberry Pancakes
My husband and I went down to Montgomery, Alabama for my cousins wedding a few weeks ago and I was in heaven with all of the southern cooking. My mom grew up in the south, so you could say I was raised on southern food. Grits, boiled peanuts, hoecakes, sweet tea, cornbread, buttermilk biscuits, bbq, fried chicken- you name it! So southern food has always had a special place in my heart (or stomach! ) The first morning we awoke in Montgomery I ordered a big stack of pecan hoecakes. If you have never heard of hoecakes before, you are not alone. Andrew had no clue what a hoecake was, but he sure wanted to steal a few bites when they arrived at the table!
Hoecakes are basically a cornmeal pancake. In the South, the cornmeal pancakes were originally cooked on the face of a planting hoe held over an open flame. The hoes used by field hands had a wider face and made for a perfect surface for cooking these cakes. Consequently, the name, “Hoecakes” was born! Luckily for us, you no longer need a garden hoe to make these incredible pancakes. A hot cast iron skillet or a griddle works just as well. So go ahead a whip yourself up a towering stack of these delicious hoecakes. Just make sure you serve them with pats of butter and maple syrup for a breakfast that will make everyone happy!
Yield: 16 (4-inch) pancakes Prep Time: 10 minutes Total Time: 20 minutes 1 tablespoon lemon juice from 1 lemon In a medium bowl, whisk together the lemon juice, milk, and zest; set aside. Note: Source: Cook’s Illustrated, July 2003
Lemon-Cornmeal Blueberry Pancakes
2 cups milk
2 teaspoons grated lemon zest
1 cup unbleached all-purpose flour (5 ounces)
1 ½ cups yellow cornmeal (preferably stoneground)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries, rinsed and dried
In medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Whisk egg and melted butter into milk until combined. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry.
If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
Yield: 16 (4-inch) pancakes
Prep Time: 10 minutes
Total Time: 20 minutes
1 tablespoon lemon juice from 1 lemon
In a medium bowl, whisk together the lemon juice, milk, and zest; set aside.
Source: Cook’s Illustrated, July 2003
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