Food & dining

Recipe: Pancake lovers will sing with joy over these cornmeal-oat blueberry beauties

Cornmeal-oat blueberry pancakes
Sally Pasley Vargas for The Boston Globe
Cornmeal-oat blueberry pancakes

Serves 4

These cornmeal and oat flour pancakes begin with a cornmeal porridge, which simmers first, then cools. Stir in ground oats (old-fashioned oats that you grind to a flour-like consistency in a food processor), yogurt, and plenty of citrus. Pancake lovers will sing with joy — or they would if their mouths weren’t full. Dress them however you like, with berries or other fruits — here with blueberries — along with jam and syrup.


cup yellow cornmeal
1cup water
1tablespoon butter or vegetable oil
Large pinch of salt

1. In a saucepan, whisk the cornmeal into the water and bring to a simmer over medium-low heat. Add the butter or oil and salt and stir well.


2. Cover the pan and simmer over low heat, stirring every 5 minutes to keep the bottom from scorching, for 10 minutes, or until it looks like soft cream of wheat. Transfer to a bowl and cool to room temperature.

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cup old-fashioned rolled oats
2eggs, separated
cup plain yogurt (not Greek-style)
Grated rind and juice of ½ orange
Grated rind of ½ lemon
½teaspoon baking soda
1tablespoon sugar
Large pinch of salt
1tablespoon vegetable oil, or more to taste
1cup fresh blueberries

1. In a food processor, grind the oats until they are a flour-like consistency.

2. Set aside the 2 egg whites to come to room temperature while you prepare the batter.

3. In a bowl, combine the egg yolks, yogurt, orange rind and juice, lemon rind, baking soda, sugar, salt, and oats. Mix until thoroughly blended. Add the cornmeal mixture and stir well again. (At this point, if you like, cover and refrigerate the mixture for up to a day.)


4. To make the pancakes, heat a cast iron or nonstick skillet or griddle over medium-low heat. Wipe the bottom with a thin film of oil. A drop of water flicked onto the skillet should dance if the skillet is hot enough.

5. While the pan heats, beat the egg whites until stiff but not dry. Fold them into the batter, leaving some streaks of white clearly visible. The batter should be quite loose and fluffy, but not thin and liquid. Fold in the berries.

6. Use a ladle to drop mounds of the batter into the pan, spreading them slightly with the bottom of the ladle. Cook for 2 minutes, or until bubbles appear on the surface. Turn and cook 2 minutes more. Caleb Barber

Caleb Barber can be reached at