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

ΒΌ 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.

Celebrating 200 years of farming in Clarksville, Ohio. Jon Branstrator continues his family heritage of growing quality produce free of GMOs and pesticides.

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