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Cornmeal Pancakes with Blueberry-Maple Syrup

Servings:
From Food Network KitchensYield: 16 pancakesPrep Time: 10 minutesCook Time: 10 minutesEase of preparation: easy Servings
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Ingredients

Pancakes
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon grated nutmeg
  • 2 teaspoon eggs
  • 1 cup buttermilk
  • 1/2 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon pure vanilla extract
  • 1 cup blueberries
Blueberry-Maple Syrup
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon grated nutmeg
  • 2 teaspoon eggs
  • 1 cup buttermilk
  • 1/2 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon pure vanilla extract
  • 1 cup blueberries
  • 1/4 cup maple syrup
  • 1 cup cinnamon stick
  • 1 tablespoon butter
  • 1 teaspoon lemon juice

Preparation

Baking Directions:

Preheat the oven to 200 degrees F.

Set a wire rack on a baking sheet and place in the oven.

Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in a large bowl.

Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup.

Whisk the buttermilk mixture into the flour mixture to make a thick batter — take care not to overmix or the pancakes will be dense.

In another bowl whip the egg whites until they hold soft peaks.

Use a rubber spatula to fold the whites into the batter.

Heat a large cast-iron or nonstick skillet over medium heat and coat the surface lightly with butter.

Using about ¼ cup per pancake, pour the batter into the skillet, leaving space between pancakes.

Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes.

Flip with a spatula and cook about 1 minute more.

Keep the cooked pancakes warm in the oven while you cook the remaining batter.

Serve the pancakes hot with warm Blueberry-Maple Syrup.

Blueberry-Maple Syrup: Toss the blueberries with the maple syrup in a small saucepan.

Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes.

Remove from the heat, discard the cinnamon stick, and stir in the butter and lemon juice.

Serve warm.

Yield: about 1 cupKnow-How: When folding whipped whites into a batter-be it for pancakes, souffles, or cakes-don’t add them all at once.

Lighten the batter with about a third of the whites before delicately folding in the rest.