These fluffy, tender corn cakes cooked with blueberries will soon become one of your favorite pancakes with their sweet corn flavor. But don’t let the lack of blueberries stop you from enjoying these, because they are delicious with blackberries and raspberries as well. Not to mention, they are outstanding served with sauteed cinnamon apples.
These corn cakes have a sweet nutty flavor that is achieved by lightly toasting the corn flour. In addition to the corn flour, corn meal brings a slightly crunchy texture to these cakes. Also, if you are looking for a new waffle recipe, this batter doubles down nicely to make sweet crispy corn waffles too!
What could be better than Sweet Corn Cakes for Breakfast….
Sweet Corn Cakes with Blueberries are a treat that the whole family will enjoy. While this recipe for Sweet Corn Cakes are delicious plain, the addition of fresh blueberries cooked right into the pancake makes them a special treat. Furthermore, this pancake won’t get soggy from the blueberries and they reheat nicely in the toaster oven.
The Corn
These Sweet Corn Cakes get their taste and texture from both corn meal and masa harina, also know as corn flour. The masa harina is toasted for a few minutes in the oven. This brings out a distinct nuttiness which adds a new depth of flavor. However if you are short on time or just forget to toast the masa harina, like I have done, the taste of the cakes does not suffer at all. They will still be delicious. For the cornmeal any brand will do the job. But my favorite is Bob’s Red Mill Medium Grind Cornmeal. The texture is distinctly different than that of the average store box brand.
Pancakes or Waffles
After pouring the batter onto the griddle, use the back side of your utensil to gently spread the batter out. The batter is very thick and needs a little nudge to help it spread.
Once the pancakes have been poured, sprinkle 5 to 6 berries onto the top of each pancake. In 3 to 4 minutes, small bubbles will begin to form. When the bubbles begin to pop it’s time to flip the pancakes. Continue to cook until the bottom side is golden brown. You may need to wipe down your griddle with a dry cloth before cooking the next batch. The blueberries leave a bit of a mess behind.
Also, don’t forget to try this batter in the waffle iron. This batter produces beautiful waffles with a crunchy exterior, with no additional changes made.
Weight Watchers and Waist Watchers……………
When preparing these pancakes, I use a #24 ice cream scoop to portion out the batter. This will yield 14 equal sized cakes. The #24 scoop is a scant under a 1/4 cup. If you would like to try to reduce the points on these pancakes, you will need to yield 18 pancakes from a batch of batter. They will then be 2 points each. However, I prefer the size of these at 3 points.
Yield of 14 pancakes per batch: Each pancakes is 3 WW Smart Points
Yield of 18 pancakes per batch: Each pancake is 2 WW Smart Points.
Waffles yields 3 1/2 “7-inch round waffles: Each quarter of a waffle is 3 WW Smart Points.
Buon Appetito!
