Kid's Blueberry Cornmeal Pancakes Recipe
Kids size cornmeal pancakes with blueberries and cinnamon whipped cream.
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Ingredients
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Pancakes
Cinnamon Whipped Cream
Method
Pancakes
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk together until well combined.
- 2
- 3
Fold in Blueberries
Gently fold in the blueberries into the pancake batter until evenly distributed.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat and add a little butter. Once melted, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
- 5
Cinnamon Whipped Cream
- 6
Whip Cream
In a large mixing bowl, pour in the heavy cream. Using an electric mixer, whip the cream on medium speed until it begins to thicken.
- 7
Add Sugar and Cinnamon
Once the cream starts to thicken, add the powdered sugar and ground cinnamon. Continue to whip until soft peaks form.
- 8
Serve
Spoon the cinnamon whipped cream over the warm pancakes and enjoy!