These Blue Corn Blueberry Griddle Cakes with Lime Butter are a fresh and flavorful take on a breakfast classic and a healthy way to use the ripe blueberries bursting from farm stands and fields. These Griddle Cakes are bursting with blueberry flavor and the subtle earthy sweetness of blue corn. Using a high quality fresh blue cornmeal (we prefer Bob's Red Mill) and a light overnight sourdough technique brings out a gentle nutty sweet corn flavor and a surprisingly crunchy (not gritty) texture. A perfect accompaniment to Blue Corn Blueberry Griddle Cakes is a fresh whipped Lime Butter. The Lime Butter, which is also delicious in its own right, accents the fresh blueberry flavor to take these Blue Corn Blueberry Griddle Cakes to the next level. This recipe is inspired by King Arthur's Whole Grain Baking.
Yield: 8 pancakes, serves 2 - 4
- 1/2 cup blue cornmeal (medium grind)
- 1/2 cup buttermilk
- 1/2 cup water
- 1/4 teaspoon kosher salt
- 3 tablespoons butter, melted
- 2 eggs
- 2/3 cup blueberries
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons butter, at room temperature
- zest of one lime
- 1/2 tablespoon fresh lime juice
- 2 tablespoons brown sugar
- pinch (less than 1/16 teaspoon) kosher salt
- In a medium bowl, whisk together blue cornmeal, buttermilk, water, and 1/4 teaspoon kosher salt. Loosely cover, and allow to rest at room temperature overnight (8-12 hours). This rest allow for a light natural sourdough to develop, which begins breaking-down the cornmeal's starches into softer, tastier, and more digestible forms. While the overnight rest takes some extra planning, it pays off in flavor and texture.
- After the overnight rest, you are ready to proceed. Add the melted butter, eggs, and 2/3 cup of blueberries to the cornmeal mixture. Blend the mixture (food processor, blender, or we used an immersion blender) until no large blueberry chunks are visible. Set aside.
- In a separate bowl, combine the flour, sugar, baking powder, and 1/2 teaspoon of kosher salt.
- Immediately prior to cooking the griddle cakes, combine the wet cornmeal mixture with the dry ingredients, and gently whisk to bring together.
- In a preheated non-stick or cast iron pan (lightly oiled) over medium heat, add 1/3 cup of batter at a time. Sprinkle with fresh blueberries as each griddle cake begins to cook. Cook 2-3 minutes per side. It is ready to flip when the outer 1/2 inch of the griddle cake turns from glossy to matte and begins to set up.
- Eat pancakes as soon after cooking as possible. We love them with Lime Butter, maple syrup, and fresh blueberries.
- To make the Lime Butter: in small bowl combine all ingredients (butter, lime zest, lime juice, brown sugar, and salt). Whisk vigorously until it becomes a smooth and uniform texture.