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!

Lemon-Cornmeal Blueberry Pancakes

Yield: 16 (4-inch) pancakes

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 tablespoon lemon juice from 1 lemon
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

Directions:

In a medium bowl, whisk together the lemon juice, milk, and zest; set aside.
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.

Note:
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.

One Year Ago: Cape Cod Wedding Weekend