Apple Blueberry Cornmeal Griddle Cakes

What is a griddle cake, you ask? It's the same idea as a pancake with the added element of cornmeal and it's typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and gosh damn they were good! I think I ate my weight in griddle cakes this morning. 

You can make the batter the night before and surprise your favorite person this Valentine's Day with breakfast in bed. These will win you BIG points- trust me. I mean who doesn't love breakfast in bed?? (Hint, hint Chris) 

Apple Blueberry Cornmeal Griddle Cakes 

Fridge:

3/4 cup milk (preferably whole) 

1 egg

1 cup blueberries, washed and dried

Butter, maple syrup or whipped cream to serve (optional)

Counter:

1 apple (I used Granny Smith)- peeled and grated (almost 3/4 cup) 

Pantry:

3/4 cup ap flour plus 1/2 tbs 

3/4 cup cornmeal 

1/2 tsp salt

2 1/2 tsp baking powder

1/3 cup white sugar plus 1 tbs 

1 tsp vanilla extract 

1- 3.9 oz individual applesauce (little less than 1/2 cup)

Canola oil spray

Tools:

2 large mixing bowls

1 small mixing bowl

Whisk

Measuring cup/spoons

Peeler 

Box grater 

Griddle or large nonstick sauté pan 

Spatula 

In the small bowl add the blueberries, 1 tbs of white sugar and 1/2 tbs of ap flour. Mix well and set aside.

In one large bowl add 3/4 cup flour, cornmeal, salt, baking powder, and remaining 1/3 cup sugar. Whisk together well. 

In the other large bowl add grated apples, applesauce, egg, milk and vanilla extract. Whisk well. 

Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine. 

At this point you can refrigerate until the next morning. 

Heat your griddle or sauté pan over medium heat. Once hot- spray with canola oil. Using a 1/2 cup measuring cup- add batter to center. Allow to spread on its own, shaking pan gently. Cook on first side until it begins to bubble slightly- a few minutes. Use the spatula to flip- do it gently so the blueberries don't fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done. 

Serve with whipped cream or some butter and syrup. Or best yet- all three!! Enjoy them this weekend!! Xo

Kids' Fave Blueberry Muffins

I have been fortunate to nanny for many awesome families and there's a handful of things I can get every single child to eat all the time. This blueberry muffin recipe is a favorite of all kids (and grown ups too!). And it's so simple and kids love to make it with you. It's a win all around! 

Best Ever Blueberry Muffins

Fridge:

1/3 cup of milk

1 egg

1/3 cup sour cream (use more milk if you don't have this)

1 1/2 cups fresh (or frozen) blueberries 

Pantry:

2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup of white sugar

1/4 cup of brown sugar

1/3 cup of canola/vegetable oil 

1 tsp vanilla extract 

1/4 tsp cinnamon (optional) 

Tools:

2 medium mixing bowls

1 whisk

1 muffin tray, greased 

Ice cream scoop 

Optional topping:

3 tablespoons butter 

1 tablespoon flour

2 tablespoons brown sugar 

1/4 tsp cinnamon 

Mix all together until crumbly- put on top of filled muffin cups before baking. 

Preheat oven to 350. Grease your muffin tray.

In one bowl add your dry ingredients. Add flour, baking powder, salt, and both sugars. Mix well.

In the other bowl add your wet ingredients: egg, milk, canola oil, vanilla extract, and sour cream. Mix well.

Combine the two bowls and mix well. The mixture will be a thicker batter. At this point add the blueberries and mix in gently to try not to break them up too much. 

Pour into the muffin tray- fill the cups 3/4 full. Bake in the oven for 18-20 mins. Remove from the oven and cool for 10 mins before eating/serving. 

I like mine hot out of the oven with butter. Oh man- it's so good!! I also always put the optional topping when I'm making this at my restaurant- but kids don't need added sugar so when I'm nannying- I leave it off. 

Enjoy it! Pura vida!