Cornmeal Griddle Cake


Six years ago I ate a blueberry-stuffed cornmeal muffin at Petsi Pies in Boston and I have thought about it ever since.

In fact, I just spent a solid 30 minutes scrolling back through six years of Facebook photos to try and find evidence of its existence.

Exhibit A:


It. was. so. good.

I just experienced all five stages of grief in about a 15-second time span of looking for Petsi’s online, discovering they no longer exist and then realizing I just spelled it wrong the first time. Petsi’s, not Petesy’s.

Anyway, if you’re in Boston I strongly recommend you go to Petsi’s and get the cornmeal muffin. If you’re not, you could make this cornmeal griddle cake with blueberry sauce as a stand in.

Cornmeal Griddle Cake w/Blueberry Sauce
Prep time: 
Cook time: 
Total time: 

Serves: 1

  • 1 banana, mashed
  • 2 egg whites
  • 1.5 tablespoon cornmeal
  • 1 tablespoon gluten-free flour
  • pinch of salt
  • 2 tablespoons berry jam
  • splash of water
  • splash of nondairy milk

  1. Mix together banana and egg whites
  2. Add dry ingredients and stir to combine
  3. Grease a skillet with nonstick spray (I use coconut oil spray) over medium heat
  4. Pour in batter and cook until browned on each side
  5. In the meantime, mix together jam, water and milk and microwave for 30 seconds


And as long as we’re in photo albums from 2007, let’s please take a minute to mourn my super-long hair and baby Weaz from that era.



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