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Easy Blueberry Corn Cakes
Makes about 16-18 pancakes, serving
4-8
2 8.5 oz. boxes corn muffin mix
2 eggs, slightly beaten
2½ tablespoons melted butter
1½ cups milk
1 tablespoon sugar, more or less to taste
1½ frozen blueberries (optional)
Preheat a griddle or large nonstick skillet over medium heat. In a large bowl, combine the muffin mix with the
eggs, melted butter, milk and sugar. Gently mix in prepared blueberries.
Add more milk, a little at a time if batter is too thick. Do not
over mix or corncakes will be tough.
Lightly grease the griddle or skillet. Form small pancakes about 2-3 inches in
diameter and cook until golden on both sides.
Serve with walnut butter and honey or warmed maple syrup.
Walnut Butter
Makes 2/3 cup
1 stick butter, brought to room
temperature
1/2 cup walnut pieces
Preheat oven to 350° F.
Spread the walnuts on a baking sheet and lightly toast in oven until just
fragrant, about 8-10 minutes. Remove, let cool and coarsely
chop. Alternatively, place nuts in a small dry, non-stick skillet
over low heat. Toast nuts slowly, stirring around occasionally until
fragrant, about 8 minutes.
Combine the butter and cooled
walnuts in a medium bowl and mix well with a spatula or spoon. Spoon
the mixture into the center of a sheet of plastic wrap. Fold the wrap
around the butter and gently shape into a log. Twist the ends to seal. Refrigerate
for about an hour. Let soften slightly before use. Will last up to 2
weeks in the fridge or up to 6 months in the freezer.
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helpful
hints
To make sure that frozen berries are not too watery, rinse them under cool water in a mesh strainer until the water runs
clear. Spread them on a paper towel lined plate to dry
Substitute 3/4 cup mashed ripe bananas for the
blueberries
Substitute the same amount of
toasted pecans or almonds for the walnuts
For
more attractive table service, mold the walnut butter mixture into a small bowl and cover tightly with plastic wrap.
Refrigerate. Allow to soften slightly before use.
make
ahead
One week ahead, prepare walnut butter, store tightly wrapped in plastic or in serving bowl tightly covered
One
day in advance, prep blueberries as instructed. Store in sealed
container. If juices accumulate, drain before using.
One
to two hours before, prepare corn cakes. Cover with foil and reheat in very low oven.
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