1 1/2 cups whole wheat pastry flour (I wonder how this would taste with corn flour substituted for those with gluten allergies?)
1/2 cup yellow cornmeal
generous pinch sea salt
1 tsp baking powder
grated zest of 1 orange (original recipe calls for zest of 1 lemon)
1 tsp apple cider vinegar (Christina calls for brown rice vinegar, but currently not in my cupboards)
2 TBSP light olive oil
1 1/2 to 2 cups skim milk (Christina calls for 1-2 cups of vanilla soy milk)
1 1/2 cup frozen blueberries thawed and well drained (Christina calls for fresh blueberries, but right now out of season and very expensive)
Whisk together flour, cornmeal, salt, and baking powder.
|This is after one cup of milk.|
|After 1 1/2 cups milk.|
|Zest of orange using a micro-planer.|
Lightly oil (with olive oil) a griddle or skillet and warm over medium heat. Spoon batter onto hot griddle to form 3 inch rounds and cook until golden. I like to use a soup ladle to scoop the batter into the pan.
Flip each pancake and cook until golden. Serve smothered in the applesauce/blueberry sauce or organic maple syrup. See recipe below for the sauce.
all natural applesauce 1-1/2 cup (I use homemade applesauce)
1 cup blueberries frozen
Cook over medium heat until heated through and saucy.
(Christina calls for Suzanne's Specialties Blueberry Rice Nectar, but of course this item is currently not available in my kitchen so I improvised with the above sauce.)