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
- 3⁄4 cup all-purpose flour
- 1⁄2 cup cornmeal
- 3 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon nutmeg, freshly grated
- 2 large eggs, separated and at room temp
- 1 cup buttermilk, room temp
- 1⁄2 cup milk, room temp
- 3 tablespoons unsalted butter, melted
- 1⁄2 teaspoon vanilla extract
For blueberry syrup
- 1 cup blueberries
- 1⁄4 cup maple syrup
- 1 cinnamon stick
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
- 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.