The cool breeze of summer, sun shining, surrounded by mountains, crisp air, and blueberry bushes are filled with plump berries. Where does such a place of perfection exist? Why, the Blue Ridge Mountains of North Carolina.
For me, summertime is reminiscent of past summers and college years spent in the western NC mountains. In July and August, blueberry picking is in full swing and even hiking on the parkway can reveal some wild bushes. These are the perfect berries. Slightly sweet and sour, they can be eaten straight off the bush or baked into goodies. Can you tell I am craving a vacation? While the berries available for purchase in the produce section are good, hand-picked mountain berries are where my heart lies. So when I came upon this recipe for Blueberry Polenta Pancakes, I just had to recreate them.
They are not as sweet as say a ricotta or traditional pancake but they are superb with a side of bacon.
Blueberry Polenta Pancakes
Adapted from Joylicious
1/2 c. cornmeal
Pinch of salt
2 Tb. sugar
1 1/2 c. flour
1 tsp. baking powder
1 1/2 c. milk (you want a thinner batter consistency)
1/4 c. fresh blueberries
syrup, powdered sugar, and extra blueberries for garnish
In a large bowl, mix together the cornmeal, sugar, flour, baking powder, and salt. Beat in the eggs and stir in the milk. Fold in the blueberries last.
On a hot griddle or pan, melt a little butter and olive oil. Once melted, ladle in a spoonful of the batter, spreading in the pan. Cook on once side till small bubbles begin to appear. Flip pancake and cook for another couple of min on the other other side.
Sprinkle with powdered sugar and serve with warm syrup and berries.