Thursday, December 24, 2015

Cornmeal Blueberry Pancakes @LucyBurdette #recipe #lowsodium

LUCY BURDETTE: Supposing you're looking for something special to serve your houseguests for breakfast? Over a year ago, I made some blue cornmeal pancakes that were to die for (she said modestly.) But when I went back to look at the recipe, I was shocked about how much sodium was involved. In pancakes! Who knew? So this is a revised version, equally delicious, probably under 100 mg of sodium for the whole batch. Next time we’d double the amount and freeze any extras for quick lunches or snacks. Or if you're serving for Christmas or New Year's Day morning, you'll need every one of them!


2/3 cups  cornmeal (I used Bob's organic)
1/3 cup all-purpose flour
2 teaspoons Featherweight no-sodium baking powder
1 teaspoon Ener-G sodium-free baking soda
1 teaspoon sugar
3/4 cup milk with 1 Tbsp vinegar added (less than 150 mg sodium vs 257 in one cup buttermilk)
1 egg, lightly beaten
1/2 tsp vanilla
2 tablespoons melted butter, plus more for greasing griddle
1 cup blueberries (frozen works fine)

Stir together cornmeal, all-purpose flour, baking powder, baking soda, and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and 2 tablespoons melted butter. Add the blueberries. Mix the wet ingredients into the dry and stir until mostly combined.

Heat the pan or griddle and melt some butter to cover the bottom. Add the wet batter to the pan. Cook over medium heat until bubbles pop, then flip the pancakes over and cook the other side, 1 to 2 minutes.

Serve with real maple syrup. Next time I would also top with a dollop of plain yogurt.

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  1. Thank you for the pancake recipe. We are having company over the holidays so this will be helpful.

  2. Sounds yummy! I will have to try this recipe! Merry Christmas!

  3. I'm always looking for low sodium recipes. Thanks for sharing. Merry Christmas!

  4. Merry Christmas and happy holidays everyone! xoxo

  5. Amazing how salt sneaks into everything, and then we come to expect it for flavors. I've been using Mary Barry's English recipes lately, and she recommends self-rising flour, and then adds baking powder and salt. But the flour already has both in it! I guess the message is, always read your labels.

    We usually make some kind of pancakes for Christmas breakfast, so I'll have to try these.

    Happy holidays to all!

  6. The amount of sodium in today's foods scares the bejeezus out of me!!! Tomorrow is our big pancake breakfast and I have ALL of these ingredients (including the Bob's Red Mill Organic Corn Meal - lol!), on hand! Thanks for a new recipe to try, and Merry Christmas!!! :-)

  7. You are continuing to show us that lowering sodium does not have to mean missing out on the "
    good" stuff!
    Well done.

    I'm making your Hot Chocolate Pie tomorrow as a s'more pie--graham cracker crust and marshmallows on top. I've already tested how the marshmallows hold up to the oven temperature (one whole one and one cut in half on aluminum foil in the oven). Looks like they need to go in for the last 5 or so minutes. Longer turns them into meringue pucks. I will report back on the taste test.

    Have a glorious Christmas!

  8. Merry Christmas! The pancakes look good!

  9. Thanks for your post! Merry Christmas and Happy New Year!!