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Branstrator Farm Blue Corn Pancakes with Cardamom Honey Yogurt

Serves 4



2 cups blue cornmeal

2 tsp baking powder

2 tsp baking soda

4 T coconut sugar

1 t salt

4 eggs

2 cups buttermilk

coconut oil for cooking pancakes

5 oz. Greek yogurt

2 T honey

¼ t. ground cardamom

1-pint fresh blueberries

1-pint fresh blueberries

1 pound bacon, cooked in strips



Combine cornmeal, baking powder, baking soda, and salt in a large bowl. Wisk together, and make a well in the center. Add the buttermilk, eggs, and wisk everything together. Let batter rest for 15 minutes.


Heat a nonstick pan or griddle, add 1 T coconut oil, and ladle 1/3 cup batter into the pan. Repeat with a few more ladles of batter, but do not overcrowd the pan. Flip pancakes when the surface has bubbles, and the edges are slightly brown.


Keep pancakes warm in a 325 oven while you cook the rest of the batter.


Combine yogurt, honey, and cardamom. Serve pancakes with fresh blueberries and blackberries, crispy bacon, and cardamom yogurt.

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