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Saturday, December 29, 2007

Blueberry Corn Pancakes and Peanut Chocolate Chip Waffles

The Altitude Adjustment Section
Pancakes and waffles are the carbs dreams are made of. These two recipes are not only delicious but whole grain and really healthy. Isn’t that great news? They are both from the new King Arthur Flour Company's whole grains cookbook, which I love!

Blueberry Corn Pancakes

1/2 cup yellow cornmeal
2/3 cup boiling water
3 tablespoons melted butter
1/3 to 1/2 cup milk
1 egg, beaten
1/2-cup whole wheat pastry flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries

Place cornmeal in a medium bowl. Add boiling water, stir, and let sit 15 minutes. The cornmeal will absorb the water and will be very stiff. Add butter to cornmeal. Measure milk and beat egg into a separate bowl. Stir into cornmeal. In a third bowl, combine flour, sugar, baking powder, and salt. Add to cornmeal mixture. Let batter sit for 15 minutes then add berries. Cook in a non-stick pan or griddle. They will take a little longer to cook than regular pancakes, Wait for them to bubble before turning.

Peanut Chocolate Chip Waffles

Even though these taste like junk food, they are actually made with good-for-you spelt. Talk about a yin yang experience? You must try them!

1 cup spelt flour
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup extra crunchy peanut butter
1/4 cup sugar
4 tablespoon unsalted butter, melted
2 eggs
1 cup milk
1/2 cup chocolate chips

Combine flour, baking powder, and salt and set aside. Cream the peanut butter with the sugar until it softens. Then pour in the melted butter. Beat in the eggs one at a time and mix till completely smooth — don’t forget to scrape down the sides of the bowl. Gradually add the milk. Batter will be very wet. Stir in flour mixture on slowest speed. Stir in chocolate chips. Let batter rest at least 10 minutes. Don’t skip this step — spelt absorbs moisture slowly, it will thicken, trust me. Cook as usual in non-stick waffle maker. Give them a bit more time to cook through. Nice to serve with a banana whipped cream and a little cinnamon.