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Cornmeal Pancakes With Blueberry Maple Syrup

Cornmeal Pancakes With Blueberry Maple Syrup created by Rita1652

This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Kozmic Blues
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@Kozmic Blues
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"This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these"
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  1. Maito
    I had already made some blueberry syrup (with orange zest and Grand Marnier), so I used it for this. I cooked it for 15 minutes and then pureed it, and it was very thick. This was the best part of the breakfast! I love fresh nutmeg and whipped egg whites folded into pancakes, but I thought the cornmeal gave it a little bit of a gritty texture (still detectable, but less prominent with the syrup on it). 16 pancakes was spot on!
    Reply
  2. Marie Nixon
    Oh, my goodness! I have never eaten pancakes that literally just melted in my mouth. This is a fabulous recipe. I made a half recipe for both the pancakes and syrup. The syrup is really tasty, too. As noted by other chefs, it is a somewhat thin syrup but it is so flavorful. Great recipe. I know you will enjoy it when you make it.
    Reply
  3. JoleneC
    These are fantastic! I did make some substitutes, but that is because I had to make them gluten free for my brother0. So all I did was use a gluten free all-purpose flour and gf cornmeal in place of the real thing. We all LOVED them, even those of us who don't need to eat gf. The syrup was great too! I ended up using blackberries simply because that was what I had. Made it exactly as writen for blueberries but then I strained out the seeds. Will make again, A LOT!
    Reply
  4. Baby Kato
    Cornmeal Pancakes With Blueberry Maple Syrup Created by Baby Kato
    Reply
  5. Baby Kato
    Cornmeal Pancakes With Blueberry Maple Syrup Created by Baby Kato
    Reply
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