This weekend I took a road trip to Minneapolis (that’s in Minnesota, for all you coasties) for my cousin’s wedding! It was such a beautiful wedding and the entire weekend was lovely. My sister (Jenn) and her husband (Tyler) and I drove from Milwaukee to the twin cities, where Tyler’s sister (Lauren) and her husband (John) live, so not only did we get to attend the wedding, we got to visit with/stay with Lauren and John! As they are two delightful people and wonderful hosts, this only made the weekend more exciting and enjoyable.
On Saturday, Lauren and John took us to this adorable cafe called French Meadow Bakery & Cafe for an early celebratory birthday brunch for John. The menu offered a variety of fresh and appetizing selections, complete with plenty of vegan, vegetarian, and gluten-free options. Honestly I wanted to eat like 9 of them. But for some reason, my eyes were immediately drawn to the vegan/gluten-free Corn Blueberry Pancake. I rarely eat brunch out, and when I do for some reason I’m rarely in the mood for sweet, but I was at this exact moment, so I went with my eyes/gut, got this pancake (and a side of fresh fruit), and was probably the happiest camper and/or clam in all of the twin cities area.
MmMmMmm. How was this pancake delightful? Let me count the ways…soft but had nice golden/crunch edges and top, bursting with blueberries, with a delicate corn flavor that wasn’t at all sweet, which made it pair perfectly with the real maple syrup it was served with. Lauren and John ensured me that it was good when I mentioned wanting it, and once it got to the table I was, for once, happy with my decision and had *zero* order envy (win!). Everyone at the table either tried it or had already tried it, and it is a unanimous winner.
Jenn had a bit, and said “Kath, can you make these?” To which of course, I was like “Consider it done,” and got all excited because I love a little culinary challenge/mission to have. So since then, I haven’t been able to get those dang corn pancakes off my mind. So today I set out to make some! Mine, like the ones from French Meadow, are delicate and perfectly fluffy without being too fluffy, have a tender corn flavor without being very sweet, and are gluten and dairy-free. I twisted them a bit by using frozen blackberries instead of blueberries, which I ended up liking even better. The crumbly texture of the blackberries adds to the delicate corn crumb of the pancakes in a way that the blueberries didn’t.
But they would be great with blueberries instead, or with nothing added at all. You could even eat them plain with a smudge of pb+j or use them (like I did for lunch) in place of a bun on a veggie burger. But please do make these. They are excellent; dare I say, these are better than the pancakes that inspired them.
Even my mom gave them an “A+++” and she would never lie about a matter as serious as corncakes. Millie and Sash liked them too, in case you were curious ;-). So congrats to David & Diana (the newlyweds), and thank you for inviting me to your gorgeous wedding. Additional thanks to Lauren and John for suggesting this particular spot for brunch, and thanks to Jenn and Tyler for covering the bill and for driving to Minnesota and being awesome in general. Now let’s get corny with some corncakes, y’all!