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Apple Blueberry Cornmeal Griddle Cakes 

Jul 30, 2017

What is a griddle cake, you ask? It’s the same idea as a pancake with the added element of cornmeal and it’s typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and, gosh dang, they were good! I think I ate my weight in griddle cakes this morning.

You can make the batter the night before and surprise your favorite person the next morning. These will win you big points. I mean, who doesn’t love breakfast in bed?

Fridge:
¾ cup milk (preferably whole)
1 egg
1 cup blueberries, washed and dried
Butter, maple syrup, or whipped cream to serve (optional)

Counter:
1 apple (I use Granny Smith), peeled and grated (almost ¾ cup)

 

 

Pantry:
¾ cup all-purpose flour, plus ½ Tbs
¾ cup cornmeal
½ tsp salt
2½ tsp baking powder
⅓ cup white sugar, plus 1 Tbs
1 tsp vanilla extract
1- 3.9 oz individual applesauce (little less than ½ cup)
Canola oil spray

Tools:
2 large mixing bowls
1 small mixing bowl
Whisk
Measuring cup/spoons
Peeler
Box grater
Griddle or large nonstick sauté pan
Spatula

 

 

Directions:
In the small bowl, add the blueberries, 1 tablespoon of white sugar, and ½ tablespoon of ap flour. Mix well and set aside.

In one large bowl, add ¾ cup flour, cornmeal, salt, baking powder, and remaining ⅓ cup sugar. Whisk together well.

 

 

In the other large bowl, add grated apples, applesauce, egg, milk, and vanilla extract. Whisk well.

 

 

Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine.

 

 

At this point you can refrigerate until the next morning.

Heat your griddle or sauté pan over medium heat. Once hot, spray with canola oil. Using a ½ cup measuring cup, add batter to center. Allow to spread on its own, shaking pan gently.

 

 

 

Cook on first side until it begins to bubble —a few minutes. Use the spatula to flip—do it gently so the blueberries don’t fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done.

Serve with whipped cream or some butter and syrup. Or best yet, all three! Enjoy them this weekend! Xo

 

 

 

~~~

 

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website TheFijianChef.com.

Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie
Lemon Ricotta Flaxseed Pancakes
Strawberry Rhubarb Basil Galette
Raw Vegan Everything-But-the-Kitchen-Sink Energy Balls
Coconut and Chia Seed Granola
Tom Kha Kai aka Coconut Chicken Soup
Summertime Guacamole
Cucumber Gin Rickey
Watermelon Caprese Salad

 

 

 




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