Lemon blueberry cornmeal griddle cakes
Served in a cast iron skillet and topped with blueberries, lemon slices and maple syrup, this griddle cake is perfect for sharing at the brunch table.
Chef/owner David LeFevreManhattan Beach Post (MB Post)
, Manhattan Beach
To print this recipe, choose a print size:
Cornmeal griddle cakes
1 cup plus 2 tbsp. all-purpose flour
1/3 cup cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs
3/4 cup sour cream
3/4 cup milk
1/4 cup vegetable oil
1 vanilla bean, seeds scraped into mixture
Zest of 1 Meyer lemon
1 pint blueberries (reserve half for topping)
4 tbsp. butter, clarified
1/3 cup sugar
1 tbsp. fresh lemon juice
12 thin slices Meyer lemon, cooked in simple syrup until interior sections have softened
8 tbsp. butter
Pure maple syrup
For griddle cakes: Preheat oven to 350 degrees. Sift and combine dry ingredients in a mixing bowl. In a separate mixing bowl, combine wet ingredients except blueberries and whisk thoroughly. Fold wet ingredients into dry ingredients, mixing until there are no lumps. Gently fold half the blueberries into the batter.
Over low heat, coat a seasoned, 8-inch cast iron skillet with 1 tbsp. clarified butter. Add 3/4 cup batter. When bubbles rise to the top of the griddle cake, flip the cake and place in the oven for 3 minutes. Repeat process to make 3 additional griddle cakes.
For topping (make ahead): Crush remaining blueberries in a bowl. Stir in sugar and lemon juice. Bring to a boil in a small saucepan and boil 1 minute.
To serve: Serve griddle cakes in the cast iron skillet. Garnish with lemon slices, warm blueberry topping, whole butter and maple syrup.
Makes four 8-inch griddle cakes