Blueberry Cornbread Pancakes
A common question that I am asked alllllll the time: where do you draw creative inspiration from?!
As a blogger and just a creative type person I am constantly pulling inspiration everywhere. Yes, it doesn’t just stir up in my head like this magical super power (although if it did it would save me a TON of time and effort ha!). But I have to stay fresh and on “brand” just like any other company. I do this in a multitude of ways and it’s not just pinterest boards believe it or not!
Magazines. Maybe I am the only one that buys them still, but let’s nope not. Something about turning the pages in my hands and touching the textures that I love is so inspiring! Since I was like 12 I have been buying magazines (all my J-14 and Pop magazine readers where are you?!). Magazines were like the pinterest of my childhood. I think most of us can remember taping magazine clippings all over our walls and believe it or not those were real life pinterest boards. We just didn’t know it.
Restaurants. Oh yeah. Going out to dinner is like going to CLASS for a food blogger. Not even kidding. Isn’t that kind of the goal of cooking for so many Americans?! To recreate your favorite dishes that you have been eating for years and years. An amazing meal at a restaurant absolutely inspires me to get in the kitchen and share something equally as delicious that you can make at home.
Last but not least… Travel is one large role of inspiration. Which brings me to today’s recipe. I grew up in Southern California and blueberry cornbread pancakes were NOT a staple. Breakfast tacos, yes. Avocado omelet, certainly. But you probably wouldn’t find blueberry cornbread pancakes.
This summer when I went to Texas we had a ton of wholesome food. Think BBQ platters, loaded French fries, and cornbread. Taking back inspiration like this is like bringing back a souvenir. It is a way that I can really immerse myself into the culture.
In Texas we were eating a ton of “comfort” type food and I really wanted that to show in these pancakes but at the same time be fresh and fruity for summer. Cornmeal and blueberry ended up being an amazing combo. Cornmeal is inexpensive and adds a great flavor component to baked goods. I’m really looking forward to experimenting with the ingredient more.
How do you guys draw inspiration?! For creative things, for waking up in the morning, for anything?!
1 Cup of cornmeal
1 Cup of all-purpose flour
2 Tablespoons of baking powder
½ Teaspoon of salt
2 Teaspoons of pure vanilla extract
1 ½ Cups buttermilk (1 ½ Cups of milk + 1 Tbs of lemon juice)
3 Eggs separated
1 Teaspoon of lemon zest
1-2 Cups of blueberries
+Butter or non-stick spray
In a large bowl whisk dry ingredients: cornmeal, flour, baking powder, and salt.
In a medium sized bowl separate egg whites and yolks. Place yolks with dry mixture and egg whites in separate bowl. Whisk egg whites till frothy then place into dry mixture. Add in buttermilk, lemon zest and blueberries and mix till just combined.
Heat cast iron skillet with butter or non-stick spray on medium heat and pour ½ of mixture for each pancake. Flip when bubbles pop and stay pop on pancake. Top with butter, maple syrup and extra blueberries.