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    You are in: Home / Breakfast / Cornmeal Pancakes With Blueberry Maple Syrup Recipe
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    Cornmeal Pancakes With Blueberry Maple Syrup

    Cornmeal Pancakes With Blueberry Maple Syrup. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Kozmic Blues's Note:

    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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    Units: US | Metric

    For pancakes

    For blueberry syrup


    1. 1
      Preheat oven to 200 degrees.
    2. 2
      Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
    3. 3
      In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
    4. 4
      Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
    5. 5
      Whip egg whites until they have soft peaks.
    6. 6
      Fold the whipped egg whites into the batter.
    7. 7
      Heat a large nonstick skillet over medium heat.
    8. 8
      Lightly coat the surface with butter.
    9. 9
      Pour about 1/4 cup of the batter into the skillet for each pancake.
    10. 10
      Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
    11. 11
      Flip pancakes and cook for another minute or so on the other side.
    12. 12
      Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
    13. 13
      Serve pancakes with warm blueberry syrup.
    14. 14
      For the syrup:.
    15. 15
      toss the blueberries and maple syrup in a small saucepan.
    16. 16
      Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
    17. 17
      Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

    Ratings & Reviews:

    • on June 27, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cornmeal Pancakes With Blueberry Maple Syrup

    Serving Size: 1 (963 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.5
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 2.3 g
    Cholesterol 35.7 mg
    Sodium 100.8 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 0.6 g
    Sugars 7.2 g
    Protein 2.5 g

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