In honor of my first E2 gathering at
Tiptoe Through the Noders: An E2 Meet in Iowa City, IA, I have decided to share the recipe for the
blueberry corncakes that I made for
breakfast on
Saturday morning. They are very good - ask
atril,
NatchLucid,
erikbjo, or
OcelotBob. Even better is the fact that they are rather
healthy - low
fat, as there is no
butter, and low-fat
milk and
yogurt.
This is a nice change of pace for breakfast, a nice fruity taste without all the sweetness that regular pancakes and syrup offers. If blueberries are out of season, I would suspect that other fruit, such as raspberries, may do well in the recipe. This recipe was taken from the Morning Glories breakfast cookbook - instructions changed to avoid copyright issues.
Blueberry Corncakes with Creamy Blueberry Topping
1 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups low-fat milk
1 1/4 cups non-fat yogurt
2 tablespoons corn oil
4 egg whites
2 cups blueberries
1/4 cup corn syrup
1 teaspoon vanilla extract
Combine the flour, cornmeal, baking powder, salt, and sugar in a bowl. Add the milk and 3/4 cup yogurt. Stir well. Add the corn oil, and stir well. Whip the egg whites until they begin to form peaks. Add into the mixture. Take 1 cup of blueberries, and fold into the batter.
Mix together the other cup of blueberries, 1 cup of yogurt, the corn syrup, and the vanilla. Keep seperate.
Heat a griddle, greasing it lightly beforehand if desired, to medium-high. Put the batter on the griddle to form 3 to 4 inch cakes, cooking until bubbles begin to form. Flip the cakes over, and cook for another minute or two.
Serve the corncakes with the yogurt/blueberry/corn syrup mixture as a topping.
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