I must admit I'm not the biggest pancake person, but this recipe for blueberry-cornmeal griddle cakes, which comes courtesy of the Lake Austin Spa Resort in Texas, made me a total convert. There's something about the rustic cornmeal texture and the spicy-sweet chili honey that keeps me intrigued. Want to re-create a spa breakfast in your home? Read on.
1 1/4 cups ground cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2/3 cup honey or agave nectar
2 tablespoons canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
- Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries.
- Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.
Nutritional information per 2-pancake serving: Calories 442, Fat 11 g (1.5 g saturated fat), Carbohydrates 76 g, Fiber 6 g, Protein 11 g.
- Breakfast/Brunch, Pancakes/Waffles
- North American