After dessert, brunch is my favorite meal! Waking up at the crack of 10 on a Saturday morning, sitting on the porch chatting it up with my main squeeze over 2 or 3 cups of coffee, followed by a late meal reminds me of days past (you know, those kid-less days).
Although we are usually up a bit earlier on the weekends these days, we can still find time to enjoy a delicious brunch with the whole family!
I used cornmeal to make delish griddlecakes with a blueberry srizzle, served along side crispy bacon and coffee. Mmmm, it made for the most fan-tastic brunch!
These are different than your traditional pancakes, they are made with Cornmeal!
Corn is native to the Americas, but due to its rich nutrients and versatility, cornmeal is a staple in countries all over the globe, and as you may remember from this Honey Butter Cornbread–it’s also commonly found in my kitchen 🙂
Using cornmeal makes these a little more dense, and little less sweet, making the Blueberry Drizzle the perfect compliment.
The addition of the blueberries adds just the right amount of sweetness and tartness! Sure, they look like pancakes, but like I said earlier, they are totally different! These griddlecakes make a great brunch for dinner option as well!
Brunch is on trend these days, especially with the kids out of school–you don’t have to wait until Sunday to enjoy a good brunch.
Invite your family and friends over to enjoy this quick and easy meal too! They will love to come over for something other than a dressy dinner, this is a casual meal that is ideal for families, which is one of the reasons I love it so!
Another reason is well you guessed it–these Cornmeal Griddlecakes with Blueberry Drizzle!
Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 483mgCarbohydrates: 43gFiber: 3gSugar: 10gProtein: 5g