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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