Cornmeal Pancakes With Blueberry Maple Syrup

Recipe by Kozmic Blues
READY IN: 20mins




  • Preheat oven to 200 degrees.
  • Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
  • In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
  • Whip egg whites until they have soft peaks.
  • Fold the whipped egg whites into the batter.
  • Heat a large nonstick skillet over medium heat.
  • Lightly coat the surface with butter.
  • Pour about 1/4 cup of the batter into the skillet for each pancake.
  • Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
  • Flip pancakes and cook for another minute or so on the other side.
  • Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
  • Serve pancakes with warm blueberry syrup.
  • For the syrup:
  • toss the blueberries and maple syrup in a small saucepan.
  • Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
  • Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.