Yesterday, I received a generous gift: Isaiah woke up with his little sister and let me sleep in on a Sunday morning.
As a small token of my affection for both of my beautiful children, I cooked up these griddle cakes. I had blueberries sitting in the fridge and the thought of them together with buttery cornmeal made us all hungry. I hope you and your family enjoy them as much as we did.
As a side note, I often make extra griddle cakes—without the blueberries—and freeze them for later. They’re great served with chili for dinner!
1 cup [Gluten-Free Pancake, Waffle & Biscuit Mix
1 cup cornmeal, preferably medium grind
½ teaspoon salt
1¼ cups buttermilk
2 large eggs, at room temperature, lightly beaten
¼ cup vegetable oil (or melted butter), plus more for greasing
Pure maple syrup, for serving
- 1. In a medium bowl, whisk together the pancake mix, cornmeal and salt. Add the buttermilk, eggs, oil and about ½ cup water (NOTE: Add as much or as little water as you want, depending on how thick or thin you like your pancakes.); stir until just combined.
- 2. Heat a large nonstick skillet over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about ¼ cup at a time into the pan and cook until golden and set, about 2 minutes on each side.
To make these dairy-free, just substitute 1¼ cups non-dairy milk (I like rice milk) stirred together with 2 teaspoons apple cider vinegar. Also, you will not need to add the extra ½ cup water.