Through generations and generations the pancake has remained the same. Defined only by the hands that made them. I grew up on pancakes made with locally milled flours and fresh mountain honey, today I expect nothing less. Fresh locally ground cornmeal, nutty parrano cheese and sweet backyard blueberries, breakfast sensation! I love to experiment with cornmeal, it can add a whole new dimension to a simple recipe with its unique texture. Parrano, my favorite cheese to date, is sweet yet creamy, nutty yet not too salty, the perfect compliment to any dish!
Cornmeal Pancakes with Parrano and Lemon
For the Pancakes:
3 tbs yellow cornmeal
3 tbs GF sorghum flour or buckwheat
1 whole organic egg + 2 egg whites
4 tbs unsw almond milk
1 tsp lemon zest
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup finely shredded parrano cheese*
1 tsp dried herbs (basil, oregano)
For the Blueberries:
1 cup frozen blueberries
1 tbs maple syrup
1/2 tsp arrowroot or cornstarch powder
Add all ingredients to a medium mixing bowl and whisk to combine. Heat a non stick skillet over high heat then reduce to medium. Cook about 1/4 cup of pancake batter at a time. Flip each pancake after bubbles are visible and rising has occurred. Serves one - two. Enjoy! Top with the blueberry reduction (below).
To prepare the blueberry reduction, add the frozen blueberries to a pot and heat over medium heat. In a small bowl add the arrowroot/ cornstarch powder to 4 tbs water, stir until no lumps remain. Add the arrowroot mixture to the blueberries along with 1 tbs maple syrup. Continue to cook the blueberries until they begin to thicken (it shouldn't take too long). Serve over warm pancakes!
*this can easily be substituted with a vegan cheese for a dairy free version.