Cornmeal Blueberry Pancakes

This is a recipe that I go off of the foil top of Dannon yogurt. The original recipe calls for plumped raisins, but we use fresh blueberries instead.

Dry ingredients:

1 c. all-purpose flour

1/2 c. cornmeal

3 Tab. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. salt

Wet ingredients:

1 1/2 cups Vanilla, Strawberry, or blueberry nonfat Yogurt

2 large eggs

1/4 c. canola oil

1/2 c. fresh blueberries, rinsed

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together yogurt, egg and oil with a fork. Stir this into the flour mixture just until incorporated.

Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.

Pour 1/4-cup of batter onto skillet in batches, forming 3 1/2-inch cakes. Add blueberries to the individual cakes. Cook about 3 minutes, or until golden, turn and cook 1 minute more.

Serve immediately or transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.

Serve warm vanilla buttermilk syrup or maple syrup.

German Pancakes

We call these "mountains" at our house because of the way they look when they come right out of the oven. . . Jaxon learned to make what he calls German Pancakes in Germany which are more like a thick crepe and since these get so big in the oven we decided they look like mountains. So, this is how we differentiate between the two.

6 TB. butter

6 eggs

1 c.flour

1 c. milk

Remove all but one rack from your oven and put it on the second to the bottom slot. Slice butter into a 9x13 pan and place in the oven while preheating it to 425 degrees. Beat eggs until frothy, add flour and milk. Mix well. Remove the pan from the oven and pour batter into hot butter. Put the pan back into the oven and bake at 425 for 20 minutes.

Apple Cider Syrup

1 c. sugar
2 TB. corn starch
2 c. apple cider (or juice)
2 TB. lemon juice


Combine all ingredients. Bring to a boil for one minute or until thickened.

Goes great with Pumpkin Pancakes!

Pumpkin Pancakes

This is a recipe that I got from Jaxon's mom, we make these on Christmas morning.

Beat 2 eggs

Stir in: 3/4 c. pumpkin

2 TB. sugar

1/2 tsp. each cinnamon, nutmeg, ginger (or 1 1/2 tsp. pumpkin pie spice...I add more of course.)

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. baking powder

1/4 c. oil

1 1/2 c. flour

1 1/2 c. milk

Top with Apple Cider Syrup

Buttermilk Syrup

1/2 c. buttermilk

1/2 c. butter

3/4 c. sugar

1 tsp. vanilla (or any other flavoring you like. *Coconut* is our favorite)

1/2 tsp. baking soda

In a saucepan combine buttermilk, butter, and sugar. Bring to a boil over medium heat. Remove from heat and add flavoring and baking soda. Serve hot over waffles or with your favorite pancakes.

*Try topped with toasted coconut and whipped cream. (Shown above) Or sprinkle powdered bakers chocolate on vanilla syrup.