blueberry hoecakes

aka cornbread pancakes

those who follow me on instagram (@pennyskitchen.club) will have seen my many rounds of cornbread testing this week (recipe for my perfect cornbread coming soon, more testing required!)

during my cornbread research, i discovered that the cornbread batter can also be cooked as a pancake where it is then called a hoecake

these hoecakes have blueberries and a pinch of ground fennel seed which helps boost the blueberriness

serves two

ingredients

30g butter

100mL milk (or soy milk)

1 egg

30g caster sugar

50g plain flour

55g cornmeal (aka polenta)

0.5 tsp baking powder

0.25 tsp baking soda

a pinch of salt

optional: a pinch of ground or whole fennel seeds

80g blueberries

maple syrup and extra butter to serve

method

add the butter (30g) to a frying pan and cook over medium heat until the butter has stopped sizzling and started to brown

transfer the browned butter to a mixing bowl, making sure to scrape up all the delicious browned butter bits from the base of the pan

pour in the milk (100mL) and whisk to combine

add the egg (1) and whisk to combine

start preheating your frying pan over low-medium heat

add the sugar (30g), flour (50g), cornmeal (55g), baking powder (0.5 tsp), baking soda (0.25 tsp), and a pinch each of salt and ground fennel seeds, if using

whisk until just combined

pour half the batter into pools and press in a handful of blueberries

cover and cook until the hoecakes have bubbles on top and appear set, then gently flip and cover again for 1-2 more minutes

repeat with the remaining batter and blueberries

serve warm topped with maple syrup and butter