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TCP Kitchen


Make a grand entrance with your favorite diminutive delights

Berries have long been my favorite kind of fruit. Not only are they wonderful eaten out of hand, these versatile little gems shine in recipes of all kinds. For these cornmeal pancakes, blueberries are combined with jalapeño for a tart, sweet, slightly spicy topping.

Cornmeal Pancakes With Blueberry Jalapeño Sauce

1 cup self-rising flour
1 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1 cup buttermilk
2 eggs
4 tablespoons (1/2 stick) butter, melted, plus more for the pan

1 1/2 cups blueberries
2 tablespoons sugar
1 jalapeño, seeded and diced
1 tablespoon lemon juice

1. Pancakes In a large bowl, stir together flour, cornmeal, sugar and baking powder. Whisk in buttermilk and eggs until smooth. Let batter rest while you make the sauce.

2. Sauce In a small saucepan, combine blueberries, sugar, jalapeño and lemon juice and stir well. Set over medium heat and cook 5 minutes, stirring occasionally and mashing blueberries with the back of a spoon. Turn heat to low and let simmer while you cook the pancakes.

3. Warm a nonstick skillet over medium heat. Add a small amount of butter to the pan and swirl to coat.

4. Stir the 4 tablespoons melted butter into the batter. Scoop 1/4 cup of batter and pour into the prepared pan, repeating as allowed for pan size.

5. Cook pancakes until edges are dry and bubbles appear (1–2 minutes), then flip and cook an additional 2 minutes. Remove to a plate and repeat until all the batter is used. Serve immediately with warm sauce.

Makes 1 dozen pancakes.

May 2023 Recipe Contest