The Blue Jeans Chef, Meredith Laurence has a new cookbook being released October 31, available exclusively on QVC.
Her book, Comfortable in the Kitchen, is a treasure trove of easily prepared recipes that take the boring out of cooking. As I was reading it (yes, I read cookbooks), I was excited to find some interesting breakfast ideas (lately I’ve been complaining to FCE that I’m getting tired of the “same old stuff.”), such as Asparagus, Goat Cheese and Herb Frittata, Cinnamon Apple Fritters, and Orange Stuffed French Toast (a very hearty breakfast sandwich).
In addition to a basic pancake recipe, Laurence includes four variations in Comfortable in the Kitchen: Maple Bacon Pancakes, Lemon Blueberry Cornmeal Pancakes, Chocolate Chip Walnut Pancakes, and Peach and Toasted Almond Pancakes.
Some of the Priestess of Pancakes’ favorite ingredients are found in Lemon Blueberry Cornmeal Pancakes, corn, blueberries, lemon, and—what else—pancakes. There are a few extra steps to these, but the results are well worth it. They promise to be a flavorful change from the “same old stuff,” and they are very pretty.
Lemon Blueberry Cornmeal Pancakes (from Comfortable in the Kitchen by Meredith Laurence) – Serves 6 to 8
1 cup flour
3/4 cup cornmeal
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lemon zest
1-1/2 cups milk
1 tablespoon lemon juice
3 tablespoons vegetable oil or melted butter
1 cup fresh blueberries
butter or oil for greasing the pan
Mix all the dry ingredients with the lemon zest together in a large bowl. Whisk together the egg yolks, milk, lemon juice and oil or butter in a separate bowl or large glass measuring cup. In a third bowl, beat the egg whites until the egg white is fluffy and soft peaks form.
Add the liquid ingredients to the dry ingredients and mix until the two are just combined. Stir in the blueberries and then fold in the egg whites until you can’t see streaks of white anymore, but be careful not to over-mix the batter.
Pre-heat a non-stick griddle or skillet over medium heat. Add a little oil or butter and lightly coat the surface of the griddle. When the butter no longer sizzles, but a droplet of water splashed into the griddle does sizzle, the griddle is ready to make the pancakes.
Pour batter onto the griddle, making pancakes of whatever size you wish. Do not disturb the pancakes until you see many little bubbles on the uncooked surface of the batter – about 2 to 3 minutes. Flip the pancake and cook the other side until brown. Remove the pancakes from the griddle and repeat for next batch, adding butter or oil as desired between batches.
Powered by Sidelines