- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
Fresh pancakes are always a winter favorite, but when you’re eager to hit the slopes, they can seem too time-consuming. These delicious corn cakes are great for the weekend cook because both the batter and sauce may be prepared well ahead of time. The blueberry sauce is also wonderful with ice cream or frozen yogurt.
1. To prepare the blueberry sauce, combine the water, sugar, lemon juice, and cornstarch in a large saucepan and bring to a boil, stirring constantly to dissolve the sugar and cornstarch. Add the blueberries and jelly and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened and reduced, about 30 minutes. Serve warm or at room temperature.
2. To prepare the pancakes, mix the flour, sugar, baking powder, and a pinch of salt together in a large bowl, and set aside.
3. In a small saucepan, combine the cornmeal with 1½ cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for 5 minutes. Remove from the heat and let cool.
4. Beat the eggs into the cornmeal until smooth. Add to the flour mixture and stir to combine. Gradually stir in the milk until the batter is very smooth.
5. Heat 2 tablespoons of the oil over medium heat in a large skillet. When hot, add 2 to 3 tablespoons of the batter for each pancake with a large spoon. Cook until lightly browned on the bottom, about 2 minutes, then turn and brown second side. Repeat, using more oil. Serve warm with blueberry sauce.
The sauce may be made up to 3 days ahead. Simply cover and chill. The batter may also be made ahead of time. It will keep, covered in the refrigerator, overnight. In the morning, bring to room temperature and mix well before cooking.
Nutritional information is based on 6 servings using 2 tablespoons of corn oil for cooking. Nutritional information includes 1/2 teaspoon of added salt.