January 28 - National Blueberry Pancake Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lois Dodd's Fresh Corn And Blueberry Pancakes
Categories: Breads, Vegetables, Fruits
Yield: 5 Servings

1/2 c Stone-ground yellow cornmeal
1 c Milk
1/4 c (to 1/2 c) A-P flour
1 ts Bakewell Cream (see note)
1/2 ts Baking soda
1/4 ts Salt
2 c Corn niblets
2 lg Eggs
2 tb Melted butter; + butter for
- the griddle
1 c (heaping) fresh wild
- blueberries

Combine the cornmeal and milk and set aside. In a large
bowl, combine a quarter cup of flour with the remaining
dry ingredients and stir with a wire whisk until
thoroughly blended. Set aside.

Slice the corn kernels from the cobs, keeping the knife
perpendicular so only the tips are removed. Then scrape
the cobs with the back of the knife to get all the juice
and kernel hearts.

Grind the corn in a blender until it is the texture of
lumpy slush, then add the eggs and melted butter. Blend
in the cornmeal and milk mixture.

Put the griddle over low heat, then gradually increase
the temperature until the heat is medium-high and the
griddle is very hot.

While the griddle is heating, add the blender contents
to the flour mixture and stir just enough to barely
blend. Stir in the blueberries.

Lightly grease the griddle and ladle out a test cake,
using about two tablespoons of batter and holding it
close to the pan as you pour. It should spread without
running around loose. Cook a bit longer than a
conventional pancake, until the surface is moist but not
wet, about three minutes. Then turn and cook the other
side. If the cake is runny or impossible to turn, stir a
bit more flour into the batter.

Make the remaining cakes, using a scant quarter cup of
batter for each. Stir with the ladle as you dip into the
batter to keep the berries in suspension. Serve at once
with maple syrup and butter or as an accompaniment to
smoked or grilled chicken.

NOTE: Bakewell Cream is available from the Apple Ledge
Company, R.F.D. 2, Box 6640, East Holden, Me., 04429, at
$3.75 for an 8-ounce can. One teaspoon of baking powder
may be used intead of Bakewell Cream and baking soda.

By: Leslie Land

Yield: Four to six servings, about 20 (3 1/2") cakes

RECIPE FROM: https://cooking.nytimes.com

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