Blueberry Cornmeal Pancakes

So if you thought that I have all of these recipes stored in my head and I spend my days whipping up delicious creations in my test kitchen…you are wrong. Sometimes it as easy as, yep, looking on the back of a box. Well, in my case, looking on the back of the box and then continually making changes to that recipe because I am apparently not good at taking directions from anyone but myself.

Tell my husband he is not allowed to answer that one.
Or my mother.
Or anyone else that would agree.

We are talking recipes here. Just recipes.

This recipe is one of my FAVORITES! Do I say that every time? I apologize in advance if I do, but let’s face it. I love food. FACT.

I started eating these pancakes a looooooong time ago when I was a kid living at home with my parents. Having a big family meant hot, homemade breakfasts were usually a treat. My poor mother, how could she have possibly taken care of all of us and not dropped dead? I mean, seriously, I would have for sure. So anyways, it wasn’t as if she was cooking up pancakes and sausage for us every morning, (although she did cook dinner EVERY night…seriously-pure exhaustion just thinking about cooking for all us kids) but when she did…..yum. Especially these. Blueberry cornmeal pancakes. The best.
I wish I had a crazy creative recipe for you. If I did, you would really be convinced that I was a cook when you tasted these…a real cook. Instead, here you go and get a girl who uses recipes on the back of a box. Then blogs about it. Wow.

But, alas, I am a normal, everyday cook. I am that person who may come up with their own recipe here and there, but will not pass by a simple, easy to make, delicious recipe on the back of a box.
And these? You will love them. I guarantee it. (Why every time I say “guarantee” do I think of some man on a commercial I cannot even place saying, “I guar-own-tee!” in a loud booming voice? What is that?!)

 I know I have this sort of obsession with cornbread and cornbread related foods, but these I cannot resist. They are so sweet and delicious, you barely need any syrup. Well, my kids do. They will not pass up an opportunity to have some sugar at breakfast. Me? I eat them hot from the griddle, no frills necessary.

Blueberry Cornmeal Pancakes

1 box of cornbread mix, any variety (I use Jiffy)
1 egg
3/4 cup low fat milk
2 tblsp butter, melted and cooled
1 cup + blueberries, fresh or frozen

In a medium bowl, whisk together milk, egg, and butter. Sprinkle in cornbread mix, stirring gently with a spoon until it is all combined. Heat your griddle or frying pan until a drop of water dripped onto it sizzles. Place 1/4 cup of pancake mix on the griddle and let it spread. When it stops spreading, sprinkle a handful of blueberries on the top, pushing extremely gently into the batter.

Repeat until griddle is full. Let pancakes cook about 3-5 minutes or until bubbles form on the top of the pancake.

 Flip carefully and repeat cooking process.

Serve hot with butter and syrup, or eat straight from the griddle. Either way=YUM.