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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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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!

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    • 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.

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    • 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!

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    • on July 15, 2009

      These are amazing pancakes, light, fluffy and tender. They were so good. What a great recipe. I wasn't sure if I would enjoy the cornmeal in the pancakes, but I couldn't even tell it was there. I only made 1/2 the recipe and shared it with a neighbor, after I tasted the pancakes, I was wishing I hadn't of shared...they were that good, I wanted more!!! The batter looked really thin until I added the egg whites. Then it turned into a work of art...topped with the truly delicious blueberry syrup, these took me to nirvana. Thanks so much for sharing this great recipe, which I will make for my non loving pancake dh...I know that he will enjoy these...Kudos Kozmic Blues made for Summer 09 - Comfort Cafe

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    • on September 09, 2006

      I was making blueberry pancakes from another chef and needed a blueberry syrup recipe. While I did not make your pancakes (this time!) I did use your blueberry syrup. It was fabulous. Like Rita I noticed that the syrup was a bit thin, so while cooking, I added about 1/4 of light corn syrup and it was perfect. Thanks Kozmic Blues!

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    • on April 23, 2005

      I enjoyed this topping with raspberries and blueberries. Mine was a lot thinner then your picture and absorbed right into the pancakes. This is a lot healthier then straight syrup. I don`t like pancakes much but these were very good.

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    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
    34%
    Total Fat 4.1 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 35.7 mg
    11%
    Sodium 100.8 mg
    4%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 7.2 g
    28%
    Protein 2.5 g
    5%

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