Sweet Corn Cakes with Blueberries

These fluffy, tender corn cakes cooked with blueberries will soon become one of your favorite pancakes with their sweet corn flavor. But don’t let the lack of blueberries stop you from enjoying these, because they are delicious with blackberries and raspberries as well. Not to mention, they are outstanding served with sauteed cinnamon apples.

These corn cakes have a sweet nutty flavor that is achieved by lightly toasting the corn flour. In addition to the corn flour, corn meal brings a slightly crunchy texture to these cakes. Also, if you are looking for a new waffle recipe, this batter doubles down nicely to make sweet crispy corn waffles too!

What could be better than Sweet Corn Cakes for Breakfast….

Sweet Corn Cakes with Blueberries are a treat that the whole family will enjoy.  While this recipe for Sweet Corn Cakes are delicious plain, the addition of fresh blueberries cooked right into the pancake makes them a special treat. Furthermore, this pancake won’t get soggy from the blueberries and they reheat nicely in the toaster oven. 

The Corn

These Sweet Corn Cakes get their taste and texture from both corn meal and masa harina, also know as corn flour.  The masa harina is toasted for a few minutes in the oven.  This brings out a distinct nuttiness which adds a new depth of flavor.  However if you are short on time or just forget to toast the masa harina, like I have done, the taste of the cakes does not suffer at all.  They will still be delicious.  For the cornmeal any brand will do the job.  But my favorite is Bob’s Red Mill Medium Grind Cornmeal.  The texture is distinctly different than that of the average store box brand.

Bob’s Red Mill Medium Cornmeal, Whole Grain Stone Ground, 24 Ounce (Pack of 2)

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Pancakes or Waffles

After pouring the batter onto the griddle, use the back side of your utensil to gently spread the batter out.  The batter is very thick and needs a little nudge to help it spread.

Once the pancakes have been poured, sprinkle 5 to 6 berries onto the top of each pancake. In 3 to 4 minutes,  small bubbles will begin to form.  When the bubbles begin to pop it’s time to flip the pancakes.  Continue to cook until the bottom side is golden brown.  You may need to wipe down your griddle with a dry cloth before cooking the next batch.  The blueberries leave a bit of a mess behind.

Also, don’t forget to try this batter in the waffle iron.  This batter produces beautiful waffles with a crunchy exterior, with no additional changes made.

Weight Watchers and Waist Watchers……………

When preparing these pancakes, I use a #24 ice cream scoop to portion out the batter.  This will yield 14 equal sized cakes.  The #24 scoop is a scant under a 1/4 cup.  If you would like to try to reduce the points on these pancakes, you will need to yield 18 pancakes from a batch of batter.  They will then be 2 points each.  However, I prefer the size of these at 3 points.

Yield of 14 pancakes per batch: Each pancakes is 3 WW Smart Points

Yield of 18 pancakes per batch: Each pancake is 2 WW Smart Points.

Waffles yields 3 1/2 “7-inch round waffles: Each quarter of a waffle is 3 WW Smart Points.

Buon Appetito!

Sweet Corn Cakes with Blueberries

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Sweet Corn Cakes with Blueberries will make any morning special.  Serve them with syrup, maple butter or honey-butter and fresh fruit.   This batter doubles nicely for making waffles.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: 14 Cakes 1x
• Category: Breakfast
• Method: Stove Top/Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 3/4 CUP MASA HARINA
• 1/2 cup ALL-PURPOSE FLOUR
• 1/2 cup YELLOW CORNMEAL
• 3 TABLESPOONS SUGAR
• 1 TEASPOON SALT
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON BAKING SODA
• 1 1/2 CUPS BUTTERMILK
• 2 LARGE EGGS
• 2 TABLESPOONS OLIVE OIL
• 1 cup FRESH BLUEBERRIES, WASHED AND DRIED
• EXTRA BLUEBERRIES FOR SERVING WITH CAKES

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Instructions

1. Preheat oven or toaster oven to 350 degrees. 
2. Spread the Masa Harina in a small baking pan (I use a round cake pan).  Bake until fragrant and golden, stirring occasionally, about 3-5 minutes.  Remove from oven and let cool.
3. In a large bowl, whisk together the masa harina, cornmeal, flour, salt, sugar, baking powder and baking soda.
4. Whisk together in a separate bowl, the eggs, buttermilk and oil.
5. Add the buttermilk mixture to the dry ingredients and whisk just until the batter is thoroughly incorporated.  The batter will be thick and continue to thicken for about ten minutes.
6. Preheat a non-stick griddle over medium-high heat.  Once heated, lightly coat griddle with baker’s spray.  (I prefer Bak Kleen.) 
7. Pour a scant 1/4 cup of batter onto griddle and gently spread the batter out to make a 4” pancake.  Sprinkle each pancake with 5-6 blueberries.  Cook until bottom is golden and small bubbles begin to appear on top of pancake and pop,  about 3-4 minutes.   
8. Flip over and continue to cook until second side is golden, about 3 minutes more. 
9. Wipe blueberry juices clean from pan before proceeding with next batch.
10. Serve with syrup and fresh berries.

Notes

Weight Watchers and Waist Watcher

• Pancakes poured with a scant 1/4 cup are 3 WW Smart Points each (Yield of 14 Pancakes)
• Pancakes poured yielding 18 pancakes are 2 WW Smart Points each.

Nutrition

• Serving Size: 1 Pancake