Recipe: Lemon Corncakes with Blueberry Syrup

Okay remember how I don't like breakfast? Well I don't mind breakfast foods - I just don't want to eat them in the morning. I love breakfast for dinner though, don't you?! This kind of tastes like summer to me. Especially with all of the blueberry picking we did. So lucky us we still have a little bit of blueberries left in the freezer. The syrup would be good all over anything. I'm a sucker for fruit syrups though. It's simple and just lets the blueberries do their magic. My kid was saying "Pancake! Mouth! Yummy!" - I was smitten. The Mr. wasn't that excited but I'm going to pretend that didn't happen. More for us!

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Lemon Corncakes with Blueberry Syrup

4-6 servings

1 cup soy milk (or your favorite milk alternative) with 1 TBSP. lemon juice mixed in

1/2 cup stone ground cornmeal

1/2 cup whole wheat pastry flour

2 tsp baking powder

1 cup corn kernels (thawed if frozen)

1 tsp sugar (or agave nectar) 

zest of one lemon (approx 2 tsp. Use microplane if you have one!) 

• In a large bowl combine cornmeal, flour, baking powder and lemon zest. 
• Stir in soy milk and lemon juice mixture. Add corn and sugar. Mix until just combined. 
• In a non-stick pan over medium-high heat pour 1/4 cup sized corncakes. Cook 3-4 minutes each side or until light brown. 
• Top with blueberry syrup and Enjoy!

Blueberry Syrup

(Feel free to double this recipe! The syrup is good on toast, ice cream, over muffins or cake, etc) 

3 cups blueberries (frozen or fresh)

1/4 cup water

1/4 cup sugar

• Bring to a boil over high heat. 
• Turn the heat down and simmer for 10 minutes. 
• Let cool slightly. Mash the berries with a spoon if you like. 
• Pour over pancakes!