Nothing’s tastier than local produce—and
when summer rolls around, that means sweet, perfect
berries. Sure, you can buy imported strawberries year-round, but when you head to a local U-pick farm and
pluck a warm, juicy berry, you’ll never go back.
Berries are loaded with antioxidants and
phytochemicals (compounds naturally found in
plants) that may help protect against a variety of
diseases such as diabetes and heart disease.
Fresh summer berries are also beautiful, healthy
harbingers of summer meant to be enjoyed. You can
use them to add flavour and fibre to your morning
cereal or layer them with lemon yogurt for pretty
parfaits. Eat them plain or add them to salads, oatmeal
or muffins. We’ve used them in pancakes (recipe
below), a sparkling drink and tartlets (recipes at
A juicy summer bounty that can’t be beat
You can use saskatoons, blueberries or even raspberries for these tasty breakfast pancakes. By setting the berries on
top of the cakes after they’re in the pan, you avoid the usual problem of berries bleeding into your pancake batter.
From The Guy Can’t Cook, by Cinda Chavich ( Whitecap Books).
1/2 cup (125 ml) cornmeal
1/2 cup (125 ml) boiling water
1/2 cup (125 ml) all-purpose flour
1 tablespoon ( 15 ml) baking powder
1 tablespoon ( 15 ml) sugar
1/4 teaspoon (1 ml) salt
1/4 cup ( 60 ml) melted butter
1/4 cup ( 50 ml) milk (or buttermilk)
1 cup (250 ml) fresh berries
In a mixing bowl, combine the cornmeal and
boiling water and set aside for 10 minutes. In
another bowl, combine the flour, baking powder,
sugar and salt.
In a measuring cup, whisk together the egg,
melted butter and milk until well blended.
Add the dry ingredients to the cornmeal and stir
to combine. Then add the egg mixture, mixing
with a fork just until the dry bits are barely
moistened (don’t over mix).
Heat a nonstick frying pan over medium high
heat and brush with a little oil or melted butter.
Reduce heat to medium and spoon batter onto
the pan, forming pancakes about the width
of your fist. Set a few berries on top of each
pancake. When you see bubbles rising and
breaking on top of the pancakes, they’re ready
to turn over. Cook the second side until nicely
browned and keep the pancakes warm in a low
temperature oven while you finish cooking. Serve
with maple syrup and a side of berries. Makes
about 10 to 12 pancakes.
Per serving (1/10 of recipe, not including
toppings): 110 calories, 5 g total fat ( 3 g
saturated fat, 0 g trans fat), 30 mg cholesterol,
190 mg sodium, 14 g carbohydrate, 1 g dietary
fibre, 3 g sugars, 2 g protein
— Cinda Chavich
Quick, easy and delicious pancakes for the entire family.